Dec 01, 2023  
2019-2020 Archived Catalog 
2019-2020 Archived Catalog

CULA-209 Cooperative Education/Internship

Credits 4 / 4 Contact Hours
Pre-requisite: Placement into RDNG-030 (ACSR-030), completion of ELAP-110 with a minimum grade of 2.0, or successful completion of RDNG-016 or ACLT-074 with a minimum grade of 3.0. Pre-requisite: Successful completion of a minimum 12 credits of specific requirements for the Baking and Pastry Arts Certificate Program the Foodservice Management Program and/or the Culinary Arts Program.
Provides the student an opportunity to obtain employment in a commercial food service operation under the supervision of a professional chef or manager. Classroom discussion centers around employment conditions and problems in a food operation. Work experience is arranged by the coordinator of the program. Students are placed where they can most effectively utilize their education and abilities. Students must complete 400 hours of work experience.

Course Outcomes
1. Identify the central position the chef supervisor occupies in assisting management to reach the goals of total quality management with 99% accuracy 2. Identify and discuss the attributes, skills, duties, and functions of the chef supervisor with 98% accuracy 3. Outline the key elements and ingredients of a desirable kitchen work environment with 97% accuracy 4. Evaluate the role of the chef supervisor and how it relate to management with 95% accuracy 5. Evaluate the differences between culinary skills and human skills and the role each play in the supervisory and management process with 98% accuracy 6. Define the customer within the wider context of the foodservice industry with 99% accuracy 7.  Identify the principles and philosophies of scientific management, management by objective, and how they relate to the organizational chart of a restaurant with 98% accuracy 8. Identify the development, strengths, and weaknesses of different concepts of management with 99% accuracy 9. Identify industry trends and development in the work place and how they are utilized by the chef/manager with 99% accuracy 10. Define motivation within the context of the chef/manager’s position with 98% accuracy 11. List the major theories and philosophies of motivation with 95% accuracy 12. Describe the elements that contribute to a motivated kitchen team with 99% accuracy 13. Explain why feedback is an important element of morale with 99% accuracy 14. Define the elements and characteristics that make a kitchen a great place to work with 99% accuracy 15. Describe the barriers within the kitchen that prevent the creation of a positive work environment with 98% accuracy 16. Describe issues and elements that create fear within the kitchen work environment with 100% accuracy 17. Describe steps to deal effectively with team member complaints with 98% accuracy 18. Outline the basic steps in health, safety, and accident prevention in the kitchen workplace with 98% accuracy 19. Describe the elements of effective communication for a foodservice worker with 99% accuracy 20. Communicate effectively in written form in the foodservice workplace with 98% accuracy 21. Identify factors that inhabit learning job task in the workplace with 98% accuracy.