HRIM143 Culinary Arts Practicum
Department of Business Studies: Chef Apprenticeship
- I. Course Number and Title
- HRIM143 Culinary Arts Practicum
- II. Number of Credits
- 2 credits
- III. Number of Instructional Minutes
- 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
- V. Other Pertinent Information
- 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
Course Learning Goals
- adjust to employees working in the operation;
- accept directions from his/her supervisor and understand policies unique to the operation;
- improve powers of observation;
- practice skills and put to use theory he/she has learned in classes;
- maintain a sense of responsibility to employer: integrity, loyalty, conscientious, and efficient work output; and
- add to his/her college training with work experience.
Planned Sequence of Topics and/or Learning Activities
The course will present through site related/employment environment observations:
- An overview of the food service industry and perspectives and problems that affect the operations.
- The departmental areas of the food service operation and opportunities available.
- The importance of creating an effective impression and how to observe an operation.
- Duties and responsibilities in the food operation.
- The trainee methods and techniques for the process of job selection.
- The student with 1000 hours of the Food Industry experience in a job setting.
- 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).
Assessment Methods for Course Learning Goals
Reference, Resource, or Learning Materials to be used by Student:
- See course syllabus for required textbook
- Apprenticeship Log Book
- Registered employer and his/her work place
- Practicum instructor
Review/Approval Date - 4/99; Revised 3/05; New Core 8/2015