CULINARY ARTS PROGRAM LEARNING OUTCOMES

Program Learning Outcomes

Program Learning Outcomes (PLO) are competencies with which students will be
proficient at the completion of an academic program. Program Learning Outcomes
link with course learning outcomes and competencies.

Program Learning Outcomes

Food Service Management Emphasis Area

 Identify Proper ServSafe Sanitation Practices.
 Demonstrate proficiency in basic culinary weight and volume measuring and
proper recipe conversion, including high altitude adjustments.
 Properly demonstrate Food Costing and Menu Pricing.
 Create a basic food service Business Plan.
 Create a Marketing Plan for a food service operation.
 Understand basic Laws and Regulations affecting the foodservice industry.
 Understand how to manage a team and develop leadership skills.
 Demonstrate Customer service techniques.
 Design and evaluate a proper dining room table set up.

Baking and Pastry Emphasis Area

 Identify Proper ServSafe Sanitation Practices.
 Demonstrate proper knife care and handling.
 Demonstrate how to properly cut and layer a cake accurately
 Demonstrate a balanced dessert plating.
 Understand basic baking techniques.
 Prepare yeast and unleavened breads.
 Evaluate pastry tools and equipment, and their functions.
 Design and prepare an elegant wedding cake.
 Prepare a variety of dessert sauces.
 Demonstrate proficiency in basic culinary weight, volume measuring, and
recipe conversions.

Sustainability Management & Dietary Cuisine Emphasis Area

 Identify Proper ServSafe Sanitation Practices.
 Properly demonstrate Food Costing and Menu Pricing.
 Create a basic food service Business Plan.
 Create a Marketing Plan for a food service operation.
 Demonstrate basic cooking and baking techniques.
 Develop a Nutritionally Balanced Menu.
 Evaluate a recipe and make substitutes for better nutrition.
 Identify methods to reduce a food service operations carbon footprint.
 Prepare menus for various dietary needs and restrictions.
 Identify religious dietary restrictions and prepare menus to accommodate
these needs.
Culinary Arts (General) Emphasis Area
 Identify Proper ServSafe Sanitation Practices.
 Demonstrate proficiency in basic culinary weight and volume measuring and
proper recipe conversion, including high altitude adjustments.
 Prepare and evaluate classical sauces.
 Demonstrate basic cooking techniques.
 Develop a HACCP plan for a recipe.
 Demonstrate proper knife care and handling.
 Prepare hot and cold appetizers and demonstrate how to properly display on
a buffet.
 Properly demonstrate Food Costing and Menu Pricing.
 Design and prepare a well-composed dinner plate.
 Create a catering menu, and event to include pricing and service.