SRJC Course Outlines

10/26/2020 9:50:10 AMCUL 255.2 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 255.2Title:  FOOD & BEVERAGE CAREERS  
Full Title:  Careers in the Food and Beverage Industry
Last Reviewed:2/3/2020

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:  CUL 250.2

Catalog 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.

Prerequisites/Corequisites:
Course Completion of CUL 250 OR DIET 50; AND Course Completion of CUL 250.1


Recommended Preparation:
Course Completion of CUL 251A or CUL 254 or CUL 256; eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates

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 OR DIET 50; AND Course Completion of CUL 250.1
Recommended:Course Completion of CUL 251A or CUL 254 or CUL 256; eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates
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:
Upon completion of the course, students will be able to:
Untitled document
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 obtaining and retaining a job.
 

Objectives: Untitled document
Students will be able to:
1. Identify career paths in the food and beverage industry.
2. Identify job search strategies that connect the job seeker with employers.
3. Write a professional resume that markets the applicant's skill sets and professional experience
    to the employer.
4. Differentiate between hard skills and soft skills desired by the employer.
5. Prepare for a successful job interview.
6. Identify successful behaviors in the workplace.

Topics and Scope
Untitled document
I. An Overview of Careers in the Food and Beverage Industry
    A. Types of career paths 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:
Untitled document
1.   Readings from instructor prepared handouts, 3-10 pages per week
2.   Create a written career plan
3.   Written job skills evaluation
4.   Cover letter assignments
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. Two to three quizzes
11. Final project

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
25 - 30%
Career plan; job skills evaluation; cover letters, resume, informational interview summary, final project
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
15 - 25%
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
15 - 25%
Soft skills exercises, role playing interviews
Exams: All forms of formal testing, other than skill performance exams.Exams
10 - 20%
Quizzes: 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
10 - 20%
Attendance and participation


Representative Textbooks and Materials:
Untitled document
Instructor prepared materials

Print PDF