Hotel and Restaurant Management (Culinary Arts) Department
Student Learning Outcomes (SLOs)

Culinary Arts SLOs

Hotel and Restaurant Management

Associate in science degree in Hospitality Studies - Baking and Pastry (Datatel code AS.HSBP.D)
SLO#1. identify equipment and utensils used in baking and discuss proper use and care.

SLO#2. demonstrate an understanding of the properties and functions of various ingredients, and demonstrate proper scaling and measurement techniques.

SLO#3. evaluate quality standards in baking and pastry products in written and oral form.


Associate in science degree in Hospitality Studies - Culinary Arts (Datatel code AS.HSCA.D)
SLO#1. demonstrate an understanding of the criteria for excellence in purchasing food, preparing food, and presenting food for service.

SLO#2. demonstrate teamwork in planning, purchasing, preparing and presenting food for service.

SLO#3. demonstrate and describe the differences in producing foods for large events vs. a la carte dining.


Associate in science degree in Hospitality Studies - Restaurant Management (Datatel code AS.HSRM.D)
SLO#1. demonstrate an understanding of the criteria for proper service techniques used in the culinary industry.

SLO#2. demonstrate teamwork, planning, purchasing, production and service.

SLO#3. pursue opportunities available in California's hospitality and culinary industry.


Certificate of achievement in Baking and Pastry (Datatel code CA.BKPST.D)
SLO#1. explain and apply baking/pastry terms and procedures appropriately.

SLO#2. select, organize, and analyze ingredients used in baking and pastry production.

SLO#3. select, recognize, and utilize equipment and tools used in baking and pastry production.

SLO#4. scale and measure ingredients properly.

SLO#5. produce an array of bakery and pastry products.

SLO#6. evaluate quality standards in bakery and pastry products in written and oral form.


Certificate of achievement in Culinary Arts (Datatel code CA.CULN.D)
SLO#1. demonstrate the proper application of dry, moist, and combination cooking methods to a variety of food products.

SLO#2. demonstrate current Food Service sanitation procedures.

SLO#3. serve food according to professional industry standards.

SLO#4. calculate costs and apply procedures in order to run a cost effective food service establishment.

SLO#5. create menus that incorporate menu planning principles that maximize sales and profits.

SLO#6. produce a variety of bakery products using standard baking procedures and evaluate the products based of method, timing, appearance, texture, cell structure and overall eating quality.

SLO#7. demonstrate the ability to work as an effective member of a production team.


Certificate of achievement in Restaurant Management (Datatel code CA.RSTMG.D)
SLO#1. explain factors that determine quality food.

SLO#2. explain the theory of yield managment as it relates to lodging operations.

SLO#3. present ideas and concepts in written and oral form.

SLO#4. calculate cost and apply procedures in order to run a cost effective food service establishment.


SLOs updated Sep 2, 2014 3:23:31 PM

Back to top