Culinary arts learning outcomes

  • What learning outcome is cooking?

    Cognitive Development: Cooking encourages children's thinking, problem-solving, and creativity.
    It also allows children the opportunity to use the knowledge they have and apply it by counting, measuring, following a sequence, following directions, and cause and effect..

  • Definition.
    A Course Level Outcome (CLO) is a formal statement of what students are expected to learn in a course.
    Course learning outcome statements refer to specific knowledge, practical skills, areas of professional development, attitudes, higher-order thinking skills, etc.
Create dishes using the classical cooking and baking techniques that form the foundation of the professional kitchen.
Operate both independently and as a team member in a professional kitchen environment. Develop and communicate policies designed to achieve the financial goals 
Operate both independently and as a team member in a professional kitchen environment. •. Develop and communicate policies designed to achieve the financial 

Does a demonstration method improve culinary skills of students?

The result of the study showed the necessity of a demonstration method in improving the culinary skills of the students

Data revealed the significant differences during the pre-evaluation and after post-evaluation

The study exhibited the importance of interventions as an effective way of facilitating the progress of students’ skills

What happens at the end of a culinary laboratory session?

At the end of the culinary laboratory session, the professor provided feedback according to an established rubric that outlined each student’s expected performance in various areas of production

In a subsequent class (generally one week after the practice laboratory), the students were

Upon completion of the A.A.S. Culinary Arts program, students will be able to:

  • Consistently model standards of culinary professionalism.
  • Apply universal quality standards for raw ingredients as well as finished products.
  • Prescribe appropriate principles of cooking and preparation of food products.
  • Demonstrate ancillary skills including cost control, food service sanitation, and front of the house service according to accepted industry best practices.
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