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CULN102 Apprenticeship Practicum II
Department of Business and Innovation: Culinary Arts
- I. Course Number and Title
- CULN102 Apprenticeship Practicum II
- II. Number of Credits
- 1 credit
- III. Number of Instructional Minutes
- 750
- IV. Prerequisites
- Must be a Culinary Arts or Baking and Pastry Arts degree program apprenticeship student. Permission of the Department of Business + Innovation required.
- Corequisites
- None
- V. Other Pertinent Information
- United States Department of Labor Bureau of Apprenticeship and Training requirement: 1,000 hours of on-the-job training per semester.
- VI. Catalog Course Description
- The Apprenticeship Practicum provides students with an opportunity for hands-on application and reinforcement of culinary principles and techniques in a foodservice job setting. Students gain work experience in food production while under supervision of a qualified chef. Students obtain industry jobs, receive workplace training and log their experiences.
- VII. Required Course Content and Direction
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Course Learning Goals
Students will:
- implement skills and theory learned in classes;
- demonstrate positive interpersonal skills, including respect for diversity, teamwork and accepting directions from a supervisor;
- apply policies unique to the operation;
- demonstrate professional standards/employability skills including punctuality, efficiency and dependability; and
- exhibit personal and occupational health and safety practices in the workplace.
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Planned Sequence of Topics and/or Learning Activities
- An overview of the food service industry including career opportunities and types of operations.
- Duties and responsibilities in the food service industry.
- Professional behavior and workplace relations.
- Application of professional food service skills.
- Review and update on-the-job hours in accordance to U.S. Department of Labor, Bureau of Apprenticeship and Training (as recorded in the apprenticeship logbook).
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Assessment Methods for Course Learning Goals
Student mastery of knowledge and skills will be assessed by an instructor and employer review of student's logbook. -
Reference, Resource, or Learning Materials to be used by Student:
- See course syllabus for required logbook
- Kitchen uniform required for culinary students
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