HRIM145 Culinary Arts Practicum

Department of Business Studies: Chef Apprenticeship

I. Course Number and Title
HRIM145 Culinary Arts Practicum
II. Number of Credits
2 credits
III. Minimum Number of Instructional Minutes Per Semester
United States Department of Labor Bureau of Apprenticeship and Training requirement: 1,000 hours of on-the-job training per semester for (2) two credits.
IV. Prerequisites
Must be Chef/Pastry Apprenticeship Student
Corequisites
None
V. Other Pertinent Information
None
VI. Catalog Course Description
On-the-job apprenticeship training under the supervision of a qualified chef supervisor. This affords the apprentice an opportunity to learn food preparation and presentation techniques and to apply job and course related knowledge and skills. Provides experience and training in all aspects of the food service operation.
VII. Required Course Content and Direction
  1. Learning Goals:

    1. Adjust to employees working in the operation.
    2. Accept directions from his/her supervisor and understand policies unique to the operation.
    3. Improve powers of observation.
    4. Practice skills and put to use theory he/she has learned in classes.
    5. Maintain a sense of responsibility to employer: integrity, loyalty, conscientious and efficient work output.
    6. Add to his/her college training with work experience.
  2. Planned Sequence of Topics and/or Learning Activities:

      The course will present; through site related/employment environment observations:
    1. An overview of the food service industry & perspectives & problems that affect the operations.
    2. The departmental areas of the food service operation and opportunities available.
    3. The importance of creating an effective impression and how to observe an operation.
    4. Duties and responsibilities in the food operation.
    5. The trainee methods and techniques for the process of job selection.
    6. The student with 1000 hours of the Food Industry experience in a job setting.
    7. Review and update - monitor O.T.J hours in accordance to U.S. Department of Labor, Bureau of Apprenticeship and Training (as logged in student book).
  3. Assessment Methods for Core Learning Goals:

  4. Reference, Resource, or Learning Materials to be used by Students:

    1. See course outline for required textbook.
    2. Apprenticeship Log Book
    3. Registered employer and his/her work place
    4. Practicum instructor
VIII. Teaching Methods Employed
Each student's grade will be based on the completion of her/his written work, log book, and written evaluation of the student's employment while on the job by the chef/supervisor, and by a final conference with the student. In addition HRIM141 students will be graded on a minimum writing component of not less than 2500 words through a number of written assignments. Essays based upon and from the required text The Chef Journal.

Review/Approval Date - 4/99; Revised 3/05