| 12/27/2024 9:21:22 AM |
| Changed Course |
| CATALOG INFORMATION
|
| Discipline and Nbr:
CUL 255.2 | Title:
FOOD & BEVERAGE CAREERS |
|
| Full Title:
Careers in the Food and Beverage Industry |
| Last Reviewed:2/3/2020 |
| Units | Course Hours per Week | | Nbr of Weeks | Course Hours Total |
| Maximum | 1.00 | Lecture Scheduled | 1.00 | 17.5 max. | Lecture Scheduled | 17.50 |
| Minimum | 1.00 | Lab Scheduled | 0 | 8 min. | Lab Scheduled | 0 |
| | Contact DHR | 0 | | Contact DHR | 0 |
| | Contact Total | 1.00 | | Contact Total | 17.50 |
| |
| | Non-contact DHR | 0 | | Non-contact DHR Total | 0 |
| | Total Out of Class Hours: 35.00 | Total 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:
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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 OR DIET 50; AND Course Completion of CUL 250.1;
OR Course Completion of CUL 230 OR Course Completion of DIET 50
Recommended Preparation:
Course Completion of CUL 251A or CUL 254 or CUL 256; eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or equivalent
Limits on Enrollment:
Schedule of Classes Information
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.
(Grade Only)
Prerequisites:Course Completion of CUL 250 OR DIET 50; AND Course Completion of CUL 250.1;
OR Course Completion of CUL 230 OR Course Completion of DIET 50
Recommended:Course Completion of CUL 251A or CUL 254 or CUL 256; eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or equivalent
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: | | |
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| CSU GE: | Transfer Area | | Effective: | Inactive: |
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| IGETC: | Transfer Area | | Effective: | Inactive: |
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| CSU Transfer: | | Effective: | | Inactive: | |
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| UC Transfer: | | Effective: | | Inactive: | |
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| 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:
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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:
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At the conclusion of this course, the student should 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
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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:
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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:
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Instructor prepared materials
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