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Mt. SAC Important Message

New Numbers, Same Classes! Some of our most important general education classes have new course numbers and names effective this Fall. Don't miss your GE requirements and read your Mountie email for more information!

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Student Learning Outcomes

Discipline: Certificate: Culinary Arts - E0373
Course Name Course Number
Baking and Pastry I CUL 105
  • List and describe the stages of the baking process.
  • Demonstrate techniques to apply visual appeal to plated desserts.
Food Safety and Sanitation HRM 52
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
  • Determine the presence of foodborne-illness outbreak.
Garde Manager CUL 104
  • List techniques for maintain temperature and visual appeal of hot and cold food on a buffet.
  • Design and set up a buffet for a catered event.
Introduction to Nutrition Science NF 25
  • Students completing NF 25 - Introduction to Nutrition Science will be able to demonstrate mastery of course material by planning a diet that meets or exceeds standards of nutritional adequacy.
  • Students completing NF 25 鈥� Introduction to Nutrition Science will utilize a computerized database to evaluate personal diet records.
Nutrition for Health and Wellness NF 10
  • Students completing NF 10 - Nutrition for Personal Health and Wellness will be able to evaluate fad diets and products.
  • Students completing NF 10 - Nutrition for Personal Health and Wellness will be able to analyze food intake and compare to recommended goals.
Principles of Foods with Laboratory NF 20
  • Students completing NF 20 - Principles of Foods - will be able to correctly identify key laboratory equipment and utensils.
  • Students completing NF 20 - Principles of Foods with Lab will be able to understand and utilize food science principles in the preparation of a variety of food products.
Professional Cooking I CUL 102
  • Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
  • Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
World Cuisines CUL 107
  • Identify the flavor profiles of countries or regions covered.
  • List the various Asian cuisines by geographic location.
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