Faculty Syllabus

There are no required readings that are needed for this class.

The course offers the student the opportunity to gain practical experience in the specialization of the culinary industry and to gain academic credit for their learning. Through personal development planning, students will be encouraged to seek managerial experience in organizations which are both appropriate to their needs and professional in their approach to clients and staff. Additionally, this course will support students in ensuring that these objectives are met as fully as possible.

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.