Syllabus
Practicum (or Field Experience)-Culinary Arts/Chef Training

Practicum (or Field Experience)-Culinary Arts/Chef Training

CHEF-2364

Credit Summer 2021
06/01/2021 - 07/25/2021

Course Information

Section 001
Practicum
TTh 15:30 - 16:20
HLC2 1300.04
Stephanie Herrington

Office Hours

  • M T W
    9:00am - 12:00pm
    On line or by phone
    Please email sherring@austincc.edu to set up a meeting either through phone or online. 512-223-5275

Course Requirements

PREREQUISITE: CHEF 1205, CHEF 1301, IFWA 1217, PSTR 1301, PSTR 1305*, PSTR 1310, PSTR 2301*, PSTR 2331; Departmental approval required. (* Can be taken concurrently.)

COURSE DESCRIPTION: 

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

 

Readings

REQUIRED TEXTBOOKS/ MATERIALS: 

None at present

Dress Code: Professionalism is the signature of the programs and is the expectation of the faculty that an appropriate dress code consistent with industry is adopted.

Kitchen: Chef Whites (monogrammed jacket, pants, non skid shoe, apron and hat)

Labs: Chef Whites (monogrammed jacket, pants, non skid shoe, apron and hat)

Lectures; Smart casual (excluding short/tight, ripped, obscene/offensive worded clothing or cutoffs) 

 

INSTRUCTIONAL METHODOLOGY (including but not limited to)

Lectures: Attendance to all lectures is strongly recommended and active participation is encouraged.

Presentation: An oral presentation of the learnings acquired during their internship.

Assessments:  There will be assessments covering the lectures and discussions.

 

Course Subjects

COURSE RATIONALE:

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.

 

Student Learning Outcomes/Learning Objectives

COURSE LEARNING OBJECTIVES/OUTCOMES 

  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 with in 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 and 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.