Culinary Arts Management

Upon completion of this course, the student will be able to:

• SLO 1: The student will demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)
• SLO 2: The student will demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO3)
• SLO 3: The student will demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (P-SLO5)
• SLO 4: The student will demonstrate basic knowledge of cooking techniques and procedures. (P-SLO9)

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences (P-SLO1).
• Objective 1a: Complete a written project and presentation outlining student career goals.
• Objective 1b: Participate in a mock interview activity.
• Objective 1c: Apply work simplification and time management principles by developing sample production schedules.
• SLO 2: Demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the hospitality industry (P-SLO5).
• Objective 2a: Describe career opportunities in the hospitality industry.
• SLO 3: Demonstrate basic mathematical principles for food service record keeping, baking procedures, and recipe conversions (P-SLO3).
• Objective 3a: Pass the computation exam with at least 70% accuracy. (Computation topics to include measurements and recipe conversions)
• SLO 4: Recall basic principles in the areas of: flavor profiles, plating/garnishing, menu development, and recipe writing.

Upon completion of this course, the student will be able to:

• SLO 1: demonstrate the ability to communicate in the hospitality industry using the correct culinary terminology to a variety of audiences.
• SLO 2: demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation and service.
• Objective 2a: analyze quality characteristics in raw and cooked foods.
• Objective 2b: correct errors in preparation where possible to produce an acceptable product
• SLO 3: apply knowledge of cooking techniques and procedures.
• Objective 3a: measure and scale ingredients correctly.
• Objective 3b: recognize kitchen tools and implements by name and use them appropriately
• Objective 3c: apply different methods of heat transfer and soup/sauce production appropriately.
• SLO 4: utilize proper sanitation and safety procedures critical to the foodservice industry.
• Objective 4a: apply sanitary techniques in the laboratory.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate awareness, understanding, and skills necessary to live and work in a diverse world (P-SLO2).
• Objective 1a: Understand the food habits of each unique american culinary region and the groups of people that helped shape the cuisine.
• SLO 2: Demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry (P-SLO5).
• Objective 2a: Describe the traditional food habits of each unique American Region
• SLO 3: Demonstrate basic knowledge of cooking techniques and procedures (P-SLO9).
• Objective 3a: List the foods and equipment used in each region studied.
• SLO 4: practice professional ethics, provide leadership, demonstrate personal and global responsibility and work effectively as a team member (P-SLO10).
• Objective 4a: Work in small groups to prepare projects and presentations.

Upon completion of this course, the student will be able to:

• SLO 1: demonstrate effective techniques for the selection and procurement of food and non-food items used common to the foodservice industry (P-SLO7).
• Objective 1a: identify quality standards in fresh and dried herbs
• Objective 1b: evaluate cheeses and the effect of different production methods on the final product.
• SLO 2: understand and practice proper sanitation and safety procedures critical to the foodservice industry (P-SLO4).
• Objective 2a: Understand proper storage conditions and standards for products discussed.

Upon completion of this course, the student will be able to:

• SLO 1: understand and practice proper sanitation and safety procedures critical to the foodservice industry (P-SLO4).
• Objective 1a: Analyze the importance of proper culinary sanitation to profitability and operational accreditation.
• Objective 1b: List the survival needs of food borne, pathogenic bacteria, molds, yeast and viruses and relate these needs to culinary conditions.
• Objective 1c: List the foods that are potentially hazardous and subject to food borne illnesses transmission.
• Objective 1d: Recognize major microbial causes of food borne illness and relate them to common food source.
• Objective 1e: Describe procedures to follow in the event of food contamination by physical contaminants such as metals, glass, etc.
• Objective 1f: Explain the principle of “first in, first out” for food storage.
• Objective 1g: Describe and practice rules of professional personal hygiene.
• SLO 2: demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry (P-SLO5).
• Objective 2a: Explain proper methods for manual and machine dishwashing.
• Objective 2b: Analyze common dishwashing problems and suggest solutions.
• Objective 2c: Describe common culinary accidents and suggest preventive practices.
• SLO 3: demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation, and service (P-SLO6).
• Objective 3a: Recognize and describe signs of deterioration in food ingredients.
• Objective 3b: Describe the hazard to a culinary operation from insects and rodents and explain common routes of entry.
• SLO 4: demonstrate basic knowledge of cooking techniques and procedures (P-SLO9).
• Objective 4a: Describe proper temperature control for potentially hazardous food.
• Objective 4b: List the correct temperatures for refrigerated and frozen foods.
• Objective 4c: Explain proper procedures for thawing frozen foods.
• Objective 4d: Explain proper procedures for cooling large quantities of cooked foods.
• SLO 5: integrate human, financial and physical resources management into foodservice operations (P-SLO11).
• Objective 5a: Analyze plans for facility and equipment design for sanitation factors.
• Objective 5b: Recognize and comply with local and state regulations concerning sanitation.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate basic mathematical principles for food-service record keeping, baking procedures, and recipe conversions.
• Objective 1a: measure and scale ingredients accurately.
• SLO 2: Understand and practice proper sanitation and safety procedures critical to the food-service industry.
• Objective 2a: use acceptable sanitation practices in the laboratory.
• SLO 3: Demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation, and service.
• SLO 4: Exhibit a basic understanding of nutrition and the relationship between nutrition and food preparation.
• Objective 4a: adapt recipes to accommodate a variety of dietary restrictions.
• SLO 5: Demonstrate basic knowledge of cooking techniques and procedures.
• Objective 5a: recognize, use and clean professional hand tools including ladles, scoops, thermometers, spatulas, whisks, skimmers, dough cutter, china cap, tongs, colander, sieve, can opener, pastry brush, pastry bag, etc.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO3)
• Objective 1a: Scale and measure baking ingredients accurately.
• SLO 2: Demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation, and service. (P-SLO6)
• Objective 2a: Evaluate the quality of finished products
• Objective 2b: Analyze quality defects in baked products and specify possible errors in technique or ingredient selection.
• SLO 3: Demonstrate basic knowledge of cooking techniques and procedures. (P-SLO9)

Upon completion of this course, the student will be able to:

• SLO 1: Transform an entrepreneurial idea into a viable business concept.
• Objective 1a: Develop and pitch a viable foodservice business concept.
• Objective 1b: Complete assignments related to concept development, menu/recipe testing, and/or business planning.
• SLO 2: Understand and practice proper sanitation and safety procedures critical to the foodservice industry.
• Objective 2a: Communicate safety and sanitation requirements in standardized recipe assignments.
• SLO 3: Demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation, and service.
• Objective 3a: assess and address shortfalls in developing products/concepts and make necessary adjustments.
• Objective 3b: Analyze and provide feedback on the business concepts/products proposed by classmates.
• SLO 4: integrate human, financial and physical resources management into foodservice operations.
• SLO 5: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences.
• SLO 6: Demonstrate basic knowledge of cooking techniques and procedures.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)
• SLO 2: Demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO3)
• Objective 2a: Cost menu items and calculate selling prices.
• SLO 3: Demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the food-service industry. (P-SLO5)
• Objective 3a: List and explain methods of controlling portion size.
• SLO 4: Demonstrate basic knowledge of cooking techniques and procedures. (P-SLO9)
• Objective 4a: Standardize and accurately scale recipes for specific operational needs.
• SLO 5: Integrate human, financial and physical resources management into foodservice operations. (P-SLO11)
• Objective 5a: Compare operational layouts of facilities and equipment.
• Objective 5b: Discuss the factors affecting sales mix forecasting.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)
• SLO 2: Demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (P-SLO5)
• Objective 2a: Analyze the importance of service to the function of profitability of the operation.
• SLO 3: Demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation, and service. (P-SLO6)
• Objective 3a: Understand appropriate table settings for varying methods of service.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)
• Objective 1a: Appreciate fully the central role of good communication in directing personnel and discuss strategies for overcoming obstacles, including language and cultural barriers.
• Objective 1b: List the essential steps in giving instructions and explain how to carry them out effectively.
• Objective 1c: Analyze the culinary labor market and describe how to conduct an employment interview.
• Objective 1d: Describe the essential steps in giving instructions and explain how to carry them out effectively.
• Objective 1e: Demonstrate the building of a positive work environment in culinary operations.
• SLO 2: Practice professional ethics, provide leadership, demonstrate personal and global responsibility and work effectively as a team member. (P-SLO10)
• Objective 2a: Explain the importance of planning your own time as a supervisor.
• Objective 2b: Describe how to provide constructive criticism.
• Objective 2c: List and discuss the four steps of conflict resolution.
• Objective 2d: Define three essential elements of successful discipline and explain the importance of each.
• Objective 2e: Define the concepts of responsibility, authority, and accountability and explain their relationships and their role in delegation.
• Objective 2f: List the major steps in job instruction training and demonstrate how to apply them.
• Objective 2g: Define list the purposes, uses, and benefits of performance reviews.
• SLO 3: Integrate human, financial and physical resources management into foodservice operations. (P-SLO11)
• Objectives 3a: Describe a supervisor’s obligation and responsibilities to owners, customers, and employees.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (P-SLO5)
• Objective 1a: Explain potential operator liability caused by unsafe conditions.
• Objective 1b: Define areas of liability created by sales of foods and beverages and identify necessary action to avoid it.
• Objective 1c: Outline tests for the legality, validity and enforceability of contracts.
• Objective 1d: Outline types of zoning restrictions that may be imposed by local governments
• Objective 1e: Describe the requirements of local non-smoking ordinances
• SLO 2: Practice professional ethics, provide leadership, demonstrate personal and global responsibility and work effectively as a team member. (P-SLO10)
• Objective 2a: Define “house rules” and provide guidelines for formulating such a rule.
• Objective 2b: Explain the legal rights and duties of employers and employees with regard to civil rights laws, wage and hour laws, employee screening and surveillance, safety requirements, and union-management relations.
• Objective 2c: List records that employers are required to keep.
• Objective 2d: Outline obligations regarding employee wages, taxation, tip reporting and immigration status.
• SLO 3: Integrate human, financial and physical resources management into foodservice operations. (P-SLO11)
• Objective 3a: Discuss areas where culinary operations may be effected by state and local regulations.
• Objective 3b: Analyze case studies to determine potential liability claims and possible defenses.
• Objective 3c: Compare and contrast the different forms of business organization available to the culinary business.
• Objective 3d: Explain the purpose and types of bankruptcy.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate basic mathematical principles for foodservice record keeping, baking procedures, and recipe conversions. (P-SLO3)
• Objective 1a: Calculate the selling price of menu items on the basis of cost and mark-up.
• SLO 2: Demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (P-SLO5)
• Objective 2a: Apply knowledge about fixed and variable costs for a variety of different business decisions.
• SLO 3: Practice professional ethics, provide leadership, demonstrate personal and global responsibility and work effectively as a team member. (P-SLO10)
• SLO 4: Integrate human, financial and physical resources management into foodservice operations. (P-SLO11)
• Objective 4a: Define and discuss menu costing principles.

Upon completion of this course, the student will be able to:

• SLO 1: Demonstrate the ability to use professional written and oral communication skills necessary to communicate to a variety of audiences. (P-SLO1)
• Objective 1a: Design menu copy appropriate to a specified concept.
• SLO 2: Demonstrate awareness, understanding, and skills necessary to live and work in a diverse world. (P-SLO2)
• SLO 3: Demonstrate basic mathematical principles for food-service record keeping, baking procedures, and recipe conversions. (P-SLO3)
• Objective 3a: Discuss effective menu pricing tactics
• SLO 4: Demonstrate the ability to develop, examine, question, and explore perspectives or alternatives to problems within the foodservice industry. (P-SLO5)
• Objective 4a: Compare and contrast the effectiveness of various promotional media.
• SLO 5: Demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation, and service. (P-SLO6)
• SLO 6: Practice professional ethics, provide leadership, demonstrate personal and global responsibility and work effectively as a team member. (P-SLO10)
• Objective 6a: Describe the role of management in the marketing plan.
• SLO 7: Integrate human, financial, and physical resources management into foodservice operations. (P-SLO7)

Upon completion of this course, the student will be able to:

• SLO #1: Actively engage in intellectual inquiry beyond that required in order to pass a course of study (College Wide Learning Outcome – Area 4).
• Discuss and outline a proposal of study (that can be accomplished within one semester term) with a supervising instructor qualified within the discipline.
• Design an independent study (to be completed individually or by collaboration of a small group) to foster special knowledge, skills, and experience that are not available in any one regularly scheduled course.
• Use information resources to gather discipline-specific information.
• SLO #2: Utilize modes of analysis and critical thinking to apply theoretical perspectives and/or concepts in the major discipline of study to significant problems and/or educational activities (College Wide Learning Outcome – Area 3).
• Analyze and apply the knowledge, skills and experience that are involved in the independent study to theoretical perspectives and/or concepts in the major discipline of study.
• Explain the importance of the major discipline of study in the broader picture of society.
• SLO #3: Communicate a complex understanding of content matter of the major discipline of study (College Wide Outcome – Area 3).
• Demonstrate competence in the skills essential to mastery of the major discipline of study that are necessary to accomplish the independent study.
• SLO #4: Identify personal goals and pursue these goals effectively (College Wide Outcome – Area 4).
• Utilize skills from the “academic tool kit” including time management, study skills, etc., to accomplish the independent study within one semester term.

Upon completion of this course, the student will be able to:

• SLO #1 DEMONSTRATE AN UNDERSTANDING AND APPLICATION OF PROFESSIONAL WORKPLACE BEHAVIOR IN A FIELD OF STUDY RELATED ONE’S CAREER.
• Understand the effects time, stress, and organizational management have on performance.
• Demonstrate an understanding of consistently practicing ethics and confidentiality in a workplace.
• Examine the career/life planning process and relate its relevance to the student.
• Demonstrate an understanding of basic communication tools and their appropriate use.
• Demonstrate an understanding of workplace etiquette.
• SLO #2 DESCRIBE THE CAREER/LIFE PLANNING PROCESS AND RELATE ITS RELEVANCY TO ONE'S CAREER.
• Link personal goals to long term achievement.
• Display an understanding of creating a professional first impression.
• Understand how networking is a powerful job search tool.
• Understand necessary elements of a résumé.
• Understand the importance of interview preparation.
• Identify how continual learning increases career success.
• SLO #3 DEMONSTRATE APPLICATION OF INDUSTRY KNOWLEDGE AND THEORETICAL CONCEPTS AS WRITTEN IN LEARNING OBJECTIVES IN PARTNERSHIP WITH THE EMPLOYER WORK SITE SUPERVISOR.