SRJC Course Outlines

8/20/2019 3:25:48 PMCUL 99I Course Outline as of Fall 2016

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 99ITitle:  CULINARY ARTS INTERN  
Full Title:  Culinary Arts Occupational Work Experience Internship
Last Reviewed:4/11/2016

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum8.00Lecture Scheduled017.5 max.Lecture Scheduled0
Minimum.50Lab Scheduled06 min.Lab Scheduled0
 Contact DHR34.50 Contact DHR603.75
 Contact Total34.50 Contact Total603.75
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  0.00Total Student Learning Hours: 603.75 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  25 - 16 Units Total (WrxEx only)
Also Listed As: 
Formerly:  CULT 99I

Catalog Description:
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Culinary Occupational Work Experience Internship offers job readiness preparation; job seeking and coaching; application, resume, and interviewing instruction; screening; prospective internship placement; and supervised employment of students that extends to the job site classroom learning that relates to the students' educational or occupational goal in Culinary Arts: Restaurant Management.  Students eligible for internships will have declared a major, have completed courses in their major, or have acquired a high level of skill in their discipline, and are ready for on-the-job experience in a paid position (75 hours/per unit).  Students will acquire new knowledge, skills, and abilities to prepare for a career in Culinary Arts: Restaurant Management.

Prerequisites/Corequisites:
Course Completion of CUL 250, CUL 250.1 and CUL 256.10


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:
Student must complete an application, interview, placement and verification of employment because intern position must be secured prior to enrollment.

Schedule of Classes Information
Description: Untitled document
Culinary Occupational Work Experience Internship offers job readiness preparation; job seeking and coaching; application, resume, and interviewing instruction; screening; prospective internship placement; and supervised employment of students that extends to the job site classroom learning that relates to the students' educational or occupational goal in Culinary Arts: Restaurant Management.  Students eligible for internships will have declared a major, have completed courses in their major, or have acquired a high level of skill in their discipline, and are ready for on-the-job experience in a paid position (75 hours/per unit).  Students will acquire new knowledge, skills, and abilities to prepare for a career in Culinary Arts: Restaurant Management.
(Grade Only)

Prerequisites:Course Completion of CUL 250, CUL 250.1 and CUL 256.10
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:Student must complete an application, interview, placement and verification of employment because intern position must be secured prior to enrollment.
Transfer Credit:CSU;
Repeatability:25 - 16 Units Total (WrxEx only)

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:TransferableEffective:Fall 1999Inactive:
 
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.  Demonstrate application of culinary and Restaurant Management skills and knowledge at the job site
2.  Write a resume targeted to a Culinary career that includes the new skills acquired in the internship.
3.  Demonstrate improvement of Culinary and Restaurant Management  job skills at the job site.
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Objectives: Untitled document
Upon completion of the course, students will be able to:
1.  Develop, achieve, and assess Culinary and Restaurant Management learning objectives.
2.  Use self-reflective and critical analysis to evaluate a job site experience.
3.  Research and analyze resume writing formats; assess discipline specific skills of a targeted career; write a Culinary Arts resume.
4.  Assess Culinary Arts learning and apply applicable skills to meet requirements at job site.
5.  Research career information.
6.  Keep accurate records of employment.
7.  Repeating students must demonstrate increased depth and breadth of work skills proficiency at their worksite with new learning objectives.

Topics and Scope
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I.  Work-based learning objectives
    A.  Self-assessment
    B.  Format
    C.  Measurement
    D.  Evaluation
II.  Written report
    A. Format
    B.  Grammar and organization
    C.  Focus
    D.  Reflective analysis
III.  Resume
    A.  Research
    B.  Analysis
    C.  Skills assessment measurement
    D.  Career objective
    E.  Format
    F.  Organization
    G.  Education and experience
    H.  Skills and qualifications
IV.  Job site skills
    A.  Classroom preparation
    B.  Job site requirements
V.  Job and career research
    A.  Employer panel discussions, personal skill sets, job search strategies
    B.  Informational interviews and job shadows
VI.  Accurate record keeping and timely reporting of hours worked
VII. Repeating students
    A. Develop new more complex Culinary Arts learning objectives
    B. Measure/evaluate work site performance

Assignments:
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1.  Write, accomplish, and evaluate 4 measureable work-based learning objectives.
2.  Select and attend 4 hours of seminars or activities, or complete a project.
3.  Develop or revise resume.
4.  Write a 2-page reflective report.
5.  Keep accurate records of hours worked per week.
6.  Meet with instructor and job supervisor at least one time.
7.  Repeating students will create new objectives that are more complex and at a higher level of competency.

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
10 - 25%
Reflective report, resume, and objectives
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
0 - 0%
None
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
50 - 65%
Field work, completion of objectives
Exams: All forms of formal testing, other than skill performance exams.Exams
0 - 0%
None
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
15 - 30%
Instructor evaluation, analysis of seminars, activities, or project, and hours worked


Representative Textbooks and Materials:
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Intern Handbook and other career related materials prepared by instructor.
Instructor prepared materials

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