Faculty Syllabus

CO-REQUISITES*/PREREQUISITES

CHEF 1205, CHEF 1301, CHEF 1340, CHEF 1341*, CHEF 2301, IFWA 1217, IFWA 1310, PSTR 1301; Departmental approval required. (* Can be taken concurrently.)

REQUIRED TEXTBOOKS/ MATERIALS:

There are no required textbooks or materials needed

Practical, general workplace training supported by an individualized learning plan developed by the employer, college, and student.

The transferability of workforce courses varies. Students interested in transferring courses to another college should speak with their Area of Study (AoS) advisor, Department Chair, and/or Program Director.

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.

GRADING SYSTEM

Student learning outcomes are analyzed and critiqued through weekly work logs and completion of assigned projects and essays. Based upon their performance, the student will receive a grade. The students will also receive grades for every part of their projects and summary essay.

Evaluation System                                                      Grade Scale