SRJC Course Outlines

6/15/2019 5:42:27 PMCUL 250.2 Course Outline as of Fall 2015

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  CUL 250.2Title:  FOOD & BEVERAGE CAREERS  
Full Title:  Careers in the Food and Beverage Industry
Last Reviewed:10/27/2014

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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This course provides the job seeker with tools for the development of a career plan in the culinary arts and related fields. Students will research professional roles, and identify essential skills, responsibilities and opportunities in the various fields of food and beverage production, service, operations and management.

Prerequisites/Corequisites:
Course completion of CUL 250 and CUL 250.1


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100. AND Course Completion of CUL 253.1, or CUL 254, or CUL 256.

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course provides the job seeker with tools for the development of a career plan in the culinary arts and related fields. Students will research professional roles, and identify essential skills, responsibilities and opportunities in the various fields of food and beverage production, service, operations and management.
(Grade Only)

Prerequisites:Course completion of CUL 250 and CUL 250.1
Recommended:Eligibility for ENGL 100 or ESL 100. AND Course Completion of CUL 253.1, or CUL 254, or CUL 256.
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
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Students will be able to:
1.  Compare and contrast career paths in the food and beverage industry.
2.  Create a career plan for their specific career goals.
3.  Outline successful job search strategies to achieve employment.
4.  Describe attitudes, attributes and values that support retaining a job.

Objectives: Untitled document
Upon completion of this course, students will be able to:
1.  Identify career paths in the food and beverage industry.
2.  Write a professional resume that markets the applicant's skill sets and professional experience to the employer.
3.  Differentiate between hard skills and soft skills desired by the employer.
4.  Prepare for a successful job interview.
5.  Create a professional profile on the Culinary Careers job board and use it to network with employers

Topics and Scope
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I.  An overview of careers in the food and beverage industry
   A. Types of careers and jobs
   B.  Job descriptions
   C.  Skill sets desired by employers
    D.  Entrepreneurship
   E. Creating a career plan
II. Job search strategies in food and beverage
   A. Volunteering and networking
   B. Job searching on the web
   C. Researching companies
   D. Using social and business networks
    E. The informational interview
III. Marketing yourself to the food and beverage employer
    A. Articulating job history
    B. Differentiating between hard and soft skills
    C. Writing a cover letter
    D. Developing a resume
    E. Letters of recommendation
    F. Copies of certificates, awards, etc.
IV. The Interview
    A. Preparation
        1.Appearance
        2.Information for the application
        3.Anticipating Questions
        4.Questions for prospective employers
   B. Follow up
V. The Food and Beverage Workplace
A. Desirable workplace behaviors
B. Workplace culture
C. How to handle difficult supervisors and team members
D. When and how to move on

Assignments:
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1.   Readings from assigned textbook and handouts, 15-25 pages/week
2.   Create a written career plan
3.   Job skills evaluation (written)
4.   Cover letter assignment
5.   Written resume
6.   Researching job opportunities on the web
7.   Soft skills exercises (discussion and group)
8.   Role play an interview, as employer and potential employee
9.   Perform and summarize an informational interview with a local employer
10.  Create a professional profile on the Culinary Careers job board and use it to network with employers.
11. 3-4 quizzes and a final exam

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
20 - 25%
Career plan; cover letter, resume, informational interview summary
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Self-evaluation of job skills; interview preparation; web research
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 20%
Soft skills exercises, role playing interviews
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 20%
Quizzes and final exam: Multiple choice, true/false, matching items, completion, short answer
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
15 - 25%
Attendance and participation; completion of Career Center job board profile


Representative Textbooks and Materials:
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Instructor prepared materials

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