CULN103 Apprenticeship Practicum III
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN103 Apprenticeship Practicum III
- II. Number of Credits
- 1 credit
- III. Number of Instructional Minutes
- IV. Prerequisites
- Must be a Culinary Arts or Baking and Pastry Arts degree program apprenticeship student. Permission of the Department of Business, Innovation, and Legal Studies required.
- 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
Course Learning Goals
- 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.
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).
Assessment Methods for Course Learning GoalsStudent 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