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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: Degree: AS - Baking and Pastry - S0456

Course Name	Course Number	Objectives
Artisan Bread	CUL 117	Differentiate flours Demonstrate steps to opening an artisan bakery
Baking and Pastry I	CUL 105	Demonstrate techniques to apply visual appeal to plated desserts. List and describe the stages of the baking process.
Baking and Pastry II	CUL 106	Prepare and evaluate a variety of pastries. Describe and demonstrate the mixing methods for various categories of cakes.
Culinary Work Experience	CUL 91	Demonstrate opening procedures for a restaurant. Apply cost control solutions for restaurant issues.
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.
Event Planning and Catering	HRM 62	Students will be able to meet with prospective clients and plan all elements of a special event. Develop a business plan for a catering business and understand the enormity of planning for and opening a small business.
Exploring Beverages	CUL 111	Relate the basics of food and wine pairing. Outline the grape growing and wine production process, including regions.
Food Safety and Sanitation	HRM 52	Determine the presence of foodborne-illness outbreak. Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
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.
Hospitality Purchasing and Procurement	HRM 72	Explain the appropriate purchasing, procurement, and selection function of food, beverage, and equipment in hospitality. Distinguish ethical purchasing practices in distribution systems.
Hospitality Supervision	HRM 56	Demonstrate knowledge of effective interviewing techniques. Identify leadership styles and recognize successful motivational techniques.
Menu Planning	HRM 61	Analyze the popularity and profitability of a menu. Calculate the recipe cost of an entire menu.
Professional Cooking Foundations	CUL 101	Apply culinary math formulas to complete recipe scaling and costing Identify the traits of a professional chef.
Professional Cooking I	CUL 102	Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner. Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
Restaurant Operations	CUL 115	Create and implement a customer loyalty program. Create a schedule for lunch service with a labor budget.
Specialty Cakes	CUL 118	Create a production schedule, using the schedule produce a final product. Produce and design of a custom cake.
World Baking	CUL 116	Create a region specific dessert menu Produce Regional Recipe Packet

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