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Student Learning Outcomes

Discipline: Certificate: Hospitality: Restaurant Management - Level II - E0343

Course Name	Course Number	Objectives
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	Identify food safety and sanitation practices within a food service establishment. Differentiate between the various styles of service including: American (Pre-plated), English (Family), Russian (Platter), French (Gueridon).
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.
Introduction to Hospitality	HRM 51	Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field. Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio.
Menu Planning	HRM 61	Analyze the popularity and profitability of a menu. Calculate the recipe cost of an entire menu.
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.

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