Course Outcomes
Management
Manage a food or clothing preparation lab by purchasing, maintaining, and caring for equipment and supplies.
Organization
Organize the labs so that they operate in the utmost efficiency through scheduling division of labor.
Teach and Assist
Assist and teach in lectures and labs demonstrating knowledge of food and clothing content through proper care and use of equipment, preparation principles and techniques.
Assessment
The student will teach a lesson using best practice strategies and be assessed on that lesson based on the BYU CPAS Standards.
