Faculty Syllabus

PSTR-2364 Practicum (or Field Experience)-Baking and Pastry Arts/Baker/Pastry Chef


Credit Spring 2024

Section(s)

Course Information

Section Information

Course Name, Number, Section & Synonym PSTR-2364-001-77393
Course Description Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.

Instructor Information

Name David Waggoner
ACC E-Mail Address N/A
Office Location Highland Campus, Office Room 2.1317.05
Office Phone Number 5122235178
Office Hours T 11:00 AM - 11:30 AM
Other Information by appointment only
Course Requirements

  • Course Requirements

    Evaluation System                                                      Grade Scale

    Weekly Log/Time Sheets (15 x 25 pts)

    375

     

    1000-900

    A

    Student Agreement Form

    125

     

    899-800

    B

    Goal Sheet

      50

     

    799-700

    C

    Touch Points

      50

     

    699-600

    D (Course Must Be Repeated)

    Internship Presentation

    100

     

    599 and below

    F (Course Must Be Repeated)

    Employer/Supervisor Evaluation

    100

     

     

     

    Final Project Report (Summary Paper, Innovation Statement, Log Verification, Organization)

    200

     

     

     

    Total Points

    1000

     

     

     
Readings

  • Readings

    There are no readings required for this course at this time

Course Subjects

  • Course Subjects

    COURSE SCHEDULE

    DATE

     

    DUE BY THE END OF THE WEEK

    Week 1

    Week of Aug. 21

     

    In-Person Class Orientation

    Weekly Log #1 Due by Sunday @11:59

    Student Agreement due (Day 1)

     

     

    Week 2

    Week of Aug. 28

     

     

    Weekly Log #2 Due by Sunday @11:59

    Employer/Supervisor Agreement due

    Goal Sheet due

    Week 3

    Week of Sep. 4

     

    Weekly Log #3 Due by Sunday @11:59

     

    Week 4

    Week of Sep. 11

    Touch Point #1

    Weekly Log #4 Due by Sunday @11:59

     

    Week 5

    Week of Sep. 18

    Touch Point #1

    Weekly Log #5 Due by Sunday @11:59

     

    Week 6

    Week of Sep. 25

     

    Touch Point #1

    Weekly Log #6 Due by Sunday @11:59

    Touch Point #1 due

    Week 7

    Week of Oct. 2

     

     

    Weekly Log #7 Due by Sunday @11:59

     

    Week 8

    Week of Oct. 9

     

     

    Weekly Log #8 Due by Sunday @11:59

    Career Services Requirement

    Week 9

    Week of Oct. 16

     

     

    Weekly Log #9 Due by Sunday @11:59

     

    Week 10

    Week of Oct. 23

     

    Touch Point #2

    Weekly Log #10 Due by Sunday @11:59

     

    Week 11

    Week of Oct. 30

     

    Touch Point #2

    Weekly Log #11 Due by Sunday @11:59

     

    Week 12

    Week of Nov. 6

     

    Touch Point #2

    Weekly Log #12 Due by Sunday @11:59

    Touch Point #2 due

    Week 13

    Week of Nov. 13

     

     

    Weekly Log #13 Due by Sunday @11:59

     

    Week 14

    Week of Nov. 20

     

     

    Weekly Log #14 Due by Sunday @11:59

     

    Week 15

    Week of Nov. 27

     

    Early Final Presentations

    Weekly Log #15 Due by Sunday @11:59

     

    Week 16

    Week of Dec. 4

     

    Final Presentations

    Final Project Packet due

     

     

    Information about College Policies and Student

Student Learning Outcomes/Learning Objectives

  • Student Learning Outcomes/Learning Objectives

    Course Learning Objectives/Outcomes

    Upon completion of this course students will be able to:

    1. Develop and apply knowledge gained throughout academic studies.
    2. Demonstrate the ability to work with various types of specialized ingredients, tools, equipment, and procedures.
    3. Demonstrate and maintain food safety procedures and laws and interactions within the business operation.
    4. Compare and contrast industry working environments to develop engagement strategies within an ever-increasing diverse workforce.
    5. Conduct a self-evaluation of personal learning and practicum experience and develop an individual learning plan.
    6. Critically analyze the roles and responsibilities of all personnel within the work-based learning environment.
    7. Develop a presentation to give an analysis of the student’s progression and achievement while going through the internship.
    8. Engage in discussions to develop and share understanding of management and leadership strategies.

     

College Policies

Office Hours

T 11:00 AM - 11:30 AM Highland Campus, Office Room 2.1317.05

NOTE by appointment only

M 1:30 PM - 2:30 PM Highland Campus, Office Roon 2.1317.05

NOTE

Th 3:00 PM - 5:00 PM Highland Campus, Office Room 2.1317.05

NOTE

W 3:00 PM - 5:00 PM Highland Campus

NOTE

M 7:30 AM - 8:30 AM Highland Campus, Office 2.1317.05

NOTE

F 7:30 AM - 8:30 AM Highland Campus, Office Room 2.1317.05

NOTE

Office Hours

T 11:00 AM - 11:30 AM Highland Campus, Office Room 2.1317.05

NOTE by appointment only

M 1:30 PM - 2:30 PM Highland Campus, Office Roon 2.1317.05

NOTE

Th 3:00 PM - 5:00 PM Highland Campus, Office Room 2.1317.05

NOTE

W 3:00 PM - 5:00 PM Highland Campus

NOTE

M 7:30 AM - 8:30 AM Highland Campus, Office 2.1317.05

NOTE

F 7:30 AM - 8:30 AM Highland Campus, Office Room 2.1317.05

NOTE

Published: 01/26/2024 07:56:59