STUDENT LEARNING OUTCOMES, GENERAL EDUCATION COMPETENCIES, & SCANS

Knowledge Based:                  

• Identify and demonstrate knowledge of the advanced cooking methods practiced in the course.
• Implement professional standards in food preparation.
• Demonstrate an advanced knowledge of menu/ food production and planning.
• Work effectively and demonstrate professional behavior with a partner

Skill based:        

• Demonstrate proficient knife skills and advance knife cuts
• Apply food production equipment properly and safely
• Apply principles of food handling, preparation and storage.
• Display proficiency in the advanced cooking techniques practiced
• Implement and use current standards of Sanitation practices and food handling. 
• Apply presentation principles successfully to food items 
• Apply menu planning and critical thinking to food re-interpretation 
• Perform quality work. Maintain positive relations with others through teamwork and group   participation.  Exhibit appropriate work habits and attitudes; demonstrate willingness to compromise.  Identify behaviors for establishing successful work relationships.  Cooperate with authority and accept supervision and direction.  Demonstrate a positive attitude, accepted conversation skills, and personal hygiene.
• Prepare food items using the grill, fry, saute, braise, poach, roasting, and other various advanced cooking methods.
• Preparation of cheese and various other cultured items.
• Advanced preparation of legume,grain, fruit and vegetable dishes.
• Preparation of various a la minute style dishes.

Learning Outcomes

• Perform quality work in a professional manner within a group
• Properly display and identify various cooking techniques practiced within course 
• Properly create, budget, and execute an original food item

After completion of this course, the student will:

• Identify and properly operate equipment and advanced culinary hand tools.
• Identify and perfectly execute appropriate knife skills.
• Execute proper professional kitchen behavior.
• Execute proper sanitation and food handling procedures.
• Comply with and practice safe work habits, identify safety hazards, employ preventative safety measures.
• Perform quality work. Maintain positive relations with others through teamwork and group participation.  Exhibit appropriate work habits and attitudes; demonstrate willingness to compromise.  Identify behaviors for establishing successful work relationships.  Cooperate with authority and accept supervision and direction.  Demonstrate a positive attitude, accepted conversation skills, personal hygiene.
• Identify and properly demonstrate the cooking techniques practiced in the lab.