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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: Hospitality: Restaurant Management - Level II - E0343
Course Name Course Number
Cultural and Ethnic Foods NF 28
  • Students completing NF 28 - Cultural and Ethnic Foods will be able to identify the core foods, flavor principles, traditional foods, special occasion foods, and therapeutic foods used in each culture studied.
  • Students completing NF 28 - Cultural and Ethnic Foods will be able to analyze how food is used culturally and symbolically in holiday and religious ceremonies throughout the world.
Dining Room Service Management CUL 114
  • Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
  • Identify food safety and sanitation practices within a food service establishment.
Food Safety and Sanitation HRM 52
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
  • Determine the presence of foodborne-illness outbreak.
Hospitality Cost Control HRM 57
  • Analyze the operational and cost control performance of a restaurant.
  • Conduct break-even analysis on a food & beverage facility and conduct cost volume analysis to determine the number of customers required to attain desired profits.
Introduction to Hospitality HRM 51
  • Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio.
  • Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field.
Menu Planning HRM 61
  • Calculate the recipe cost of an entire menu.
  • Analyze the popularity and profitability of a menu.
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.
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