Learning Outcomes
Culinary Institute Learning Outcomes and our Program Goals
Lead By Example As faculty and staff we will provide our students with a professional atmosphere to prepare them for their careers. (1, 8)
Treat Everyone As Our Guests Embracing the guest mentality will remain at the forefront of our service to students. (2)
Embrace Technology We will incorporate new trends, techniques, and technology to help us better prepare our students for the future. (3)
Know Your Business We will train our students to excel as leaders in the business by preparing them with the skills needed to be successful in today’s industry outside the kitchen. (4, 6)
Industry Preparation We will produce confident and skilled students who are prepared for careers in any type of kitchen. (5)
Love The Earth As food service professionals, it is our responsibility to serve as good stewards and be mindful of the purchases we can and the practices we keep. (7)
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The School of Business is committed to assessing its courses. Our program learning outcomes and course learning outcomes are consistent with the SLCC institutional-level learning outcomes (PDF). These learning outcomes for the College indicate that upon successful completion of any program at SLCC, students: Program Student Learning Outcomes |
Related College-Wide Student Learning Outcomes |
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Demonstrate and apply principles and techniques of sanitation, personal hygiene, and professional attire to the hospitality environment. |
1 - Substantive Knowledge 2 - Communicate Effectively |
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Demonstrate the skills and behaviors required during customer service to analyze, judge, and act in ways that contribut to guest satisfaction. |
1 - Substantive Knowledge 4 - Think Critically |
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Use industry specific technology to retrieve, create, organize, and communicate information in ways that inform and enhance individual and organizational performance. |
1 - Substantive Knowledge 2 - Communicate Effectively |
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Demonstrate and analyze food cost and implement necessary controls to maintain costs and ensure profitability within a food service operation. |
1 - Substantive Knowledge 3 - Develop Quantitative Literacy |
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Demonstrate a comprehension of cooking techniques and knife skills. |
1 - Substantive Knowledge |
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Demonstrate an understanding of the knowledge needed to be a supervisor in the hospitality industry. |
1 - Substantive Knowledge 4 - Think Critically |
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Apply the principles and practices of sustainability to respect heritage, the process and the health of the planet for future generations. |
1 - Substantive Knowledge 5 - Civic Engagement |
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Demonstrate professionalism and leadership standards relating to appearance, time management and conduct. |
6 - Working Professionally |