Catalog Course Search Details

 Department:    CUL

 Course #:    298

 Credits:    1

 Variable:     No

 IUs:    1

 CIP:    120503

 EPC:    850

 REV:    2018

 Course Description  

Comprehensive performance and knowledge based assessment for completion of the Culinary program. Includes creating a project portfolio.

 Prerequisite  

Prerequisite: Department chair permission.

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 0

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Learning Outcomes

After completing this course, the student will be able to:

1. Demonstrate the ability to plan and execute a multi course menu.
2. Develop an understanding of purchasing, receiving and costing of a multi course menu.
3. Manage one or more individuals in the process of executing a multi course meal.
4. Record the creative process of creating a multi course menu.
5. Demonstrate knowledge in food safety and sanitation.
6. Create a culinary project portfolio.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.
7.2 Demonstrate knowledge of aesthetic principles.

8. Mathematical Reasoning

Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.

Outcomes: Students will be able to . . .
8.2 Correctly apply logical reasoning and mathematical principles to solve problems.

Course Contents

1. Plan a multi course menu.
2. Cost multi course menu.
3. Manage and execute a multi course menu.
4. Food safety and sanitation.
5. Culinary project portfolio.