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Student Learning Outcomes

Discipline: Certificate: Hospitality: Restaurant Management - Level I - E1333
Course Name Course Number
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
  • Identify foodborne pathogen, their sources, and resulting illnesses, and symptoms.
  • Determine the presence of foodborne-illness outbreak.
Hospitality Work Experience HRM 91
  • Develop measurable skill-based learning objectives, which they will attain at the end of their work experience period.
  • Demonstrate proficiency of skills specified in the measurable objectives.
Introduction to Hospitality HRM 51
  • Describe opportunities for entry and advancement in the hospitality field and develop a career portfolio.
  • Identify recognized hospitality leaders and analyze their leadership styles identifying key qualities, philosophies, or experiences associated with success in the field.