Learn more about our department programs, services, and courses:
Catalog Listings: CULINARY ARTS AND HOSPITALITY STUDIES Department
CAHS SLO Assessment
Majors, certificates, and programs are on a regular cycle of review, during which outcomes are updated and revised. See program details below, with links to SLOs and timeline for advancing to next stage of assessment.
| Program title |
| Culinary Arts Management Major |
| Food Service Management Major |
| Hotel Management Major |
| Baking and Pastry Certificate |
| Food Technology and Dining Services Certificate |
Program Outcomes Mappings
The following matrixes show required courses mapped to program outcomes.
Course outlines are on a regular cycle of review, during which class outcomes are updated and revised. See details below, with links to SLOs or course outlines with embedded SLOs and a timeline for advancing to next stage of assessment.
| Course title |
| CAHS 10. Culinary Fundamentals I |
| CAHS 10Q. Elem Quantity Food Preparation |
| CAHS 20. Culinary Fundamentals II |
| CAHS 21. Meat Analysis |
| CAHS 24. Specialty Baking and Decorating |
| CAHS 25. Advanced Food Preparation Specialties |
| CAHS 30. Restaurant Operations |
| CAHS 32. Hospitality Marketing |
| CAHS 33. Procurement and Costing |
| CAHS 34. Hospitality Law |
| CAHS 35. Hotel Front Office Operations |
| CAHS 40W. Field Work |
| CAHS 42. Hotel and Restaurant Accounting |
| CAHS 43. Principles of Hotel Administration |
| CAHS 44. Supervisory Development |
| CAHS 51. Selected Topics in the Hospitality Industry |
| CAHS 52. Selected Topics in the Hospitality Industry |
| CAHS 53. Selected Topics in the Hospitality Industry |
| CAHS 60. Selected Topics in Culinary Arts |
| CAHS 60A. Sous Vide Cooking |
| CAHS 60B. Classic & Modern Sauces |
| CAHS 60C. Molecular Gastronomy |
| CAHS 60D. Pantry and Cold Kitchen |
| CAHS 60E. Charcuterie, Forcemeats, and Pates |
| CAHS 60F. Carving |
| CAHS 100. Introduction to Hospitality |
| CAHS 203. Advanced A la Minute Cooking |
| CAHS 205. Introduction to Wine & Its Sensory Evaluation |
| CAHS 206. Ethnic Cuisines |
| CAHS 207. Techniques of Healthy Cooking |
| CAHS 208. Catering and Events |
| CAHS 209. Restaurant Analysis |
| CAHS 222. Beverage Management |
| CAHS 244. Foods and Fitness |
| CAHS 245. Food Study I |
| CAHS 246. Food Study II |
| CAHS 247. Food and Culture |
| CULINARY ARTS AND HOSPITALITY STUDIES |
| CSST 9650. Introduction to Baking and Pastry |
| CSST 9651. Advanced Baking and Pastry |
| CSST 9660. Food Technology and Dining |
| CSST 9661. Food Preparation and Dining |