CUL205 is a sophomore level course, which introduces students to French cuisine. In the French culinary culture, “Le Repertoire de la Cuisine” is a world-renowned book used in advanced culinary courses. The book is a reference book of ingredients and not a “how to make” the food item. The goal of this CATS was to determine if the book was too advanced for students at a community college. Students in CUL205 are to write menus as part of their lab assignments, and they had to reference the textbook a minimum of 6 times for each menu during the course. A pre-post survey was administered to Fall 2016 and Spring 2017 courses to assess the student’s level of understanding of the textbook. The results show that students did well with an advanced textbook and became familiar with the content and purpose of the book. See attached documents for more information.