11/21/2024 3:33:36 AM	CUL 99I Course Outline as of Fall 2023	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 99I	Title:  CULINARY ARTS INTERN
Full Title:  Culinary Arts Internship
Last Reviewed:10/9/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	8.00	Lecture Scheduled	0		17.5 max.	Lecture Scheduled	0
Minimum	1.00	Lab Scheduled	0		6 min.	Lab Scheduled	0
		Contact DHR	34.50			Contact DHR	603.75
		Contact Total	34.50			Contact Total	603.75
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  0.00

Total 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:

Internships are an opportunity for students to receive college credit for working in a position related to their field of study in Culinary Arts. Students will set learning goals, receive job coaching, and resume instruction. 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. Students are responsible for securing a position before they enroll in the course. Credit for work is determined by hours worked within the semester: 75 paid hours or 60 non-paid hours equals one unit.

Prerequisites/Corequisites:

Recommended Preparation:

Limits on Enrollment:
Student must secure a position prior to enrollment.

Schedule of Classes Information
Description:

Internships are an opportunity for students to receive college credit for working in a position related to their field of study in Culinary Arts. Students will set learning goals, receive job coaching, and resume instruction. 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. Students are responsible for securing a position before they enroll in the course. Credit for work is determined by hours worked within the semester: 75 paid hours or 60 non-paid hours equals one unit.

(Grade Only)
Prerequisites:
Recommended:
Limits on Enrollment:Student must secure a position 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:	Transferable	Effective:	Fall 1999	Inactive:
UC Transfer:		Effective:		Inactive:
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should 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.

 

Objectives:

At the conclusion of this course, the student should be able to:

1.  Develop, achieve, and assess culinary and restauant management skills and apply them to work-based learning goals.

2.  Assess culinary-specific classroom learning and apply applicable skills to meet requirements of the employment site.

3.  Assess new skills learned in the internship and apply to a resume.

4.  Keep accurate records of employment.

5.  Demonstrate increased depth and breadth of work goals at their worksite with new learning goals, if they are repeating students.

Topics and Scope

I.  Work-Based Learning Goals

    A. Self-assessment of strengths

    B. Measurement

    C. Evaluation

II. Job Site Skills

    A. Job site requirements

III. Career Development

    A. Exploration of future career goals

IV. Record Keeping

V. Repeating Students

    A. Develop new more complex discipline specific learning goals

    B. Measure/evaluate work site performance

Assignments:

1. Attend an orientation with instructor

2. Write, complete, and evaluate measurable work-based learning goals

3. Select, attend, and evaluate seminars/activities/workshops, and/or complete a project

4. Develop or revise resume

5. Write reflective report (2-3 pages)

6. Keep accurate records of hours worked per week

7. Meet with instructor and job supervisor for work-based learning goals evaluation, as well as periodically as required

8. Repeating students will create new work-based learning goals 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 - 35%
Work-based learning goals; resume; reflective report
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 40 - 65%
Completion of work-based learning goals
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 - 35%
Orientation; seminars/activities/workshops, or project; record hours worked; evaluation of work-based learning goals; evaluation with instructor and job supervisor

Representative Textbooks and Materials:

Instructor prepared materials

Print PDF