CMGT 299 Culinary Field Internship

Students will spend at least 300 hours of directed study in a chosen area of the culinary or pastry industry at an off-campus facility. The faculty instructor and job site supervisor will coordinate course objectives, applicable experiences, and evaluation. Students will complete a written reflection of their internship experience.

Credits

3

Prerequisite

Successful completion of a minimum of 18 CMGT or 14 PMGT credits

Hours Weekly

20

Course Objectives

1. Explain the organizational structure of the internship site and describe the relationship between back of the house and front of the house operations.
2. Explain the mission statement of the sponsoring internship site.
3. Describe manager on duty functions.
4. Demonstrate quality service skills that ensure guest and customer satisfaction.
5. Demonstrate the ability to produce a quality product or perform a duty according to established standards.
6. Apply standards for guest and customer safety (e.g. H.A.C.C.P. and OSHA rules).
7. Understand work production schedules and equipment and facilities maintenance.

Course Objectives

1. Explain the organizational structure of the internship site and describe the relationship between back of the house and front of the house operations.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Final reflection paper

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

2. Explain the mission statement of the sponsoring internship site.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Final reflection paper

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

3. Describe manager on duty functions.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Final reflection paper

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Course specific rubric

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

4. Demonstrate quality service skills that ensure guest and customer satisfaction.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Evaluation provided by the internship site supervisor

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • The evaluation form

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.

5. Demonstrate the ability to produce a quality product or perform a duty according to established standards.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Evaluation provided by the internship site supervisor

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • The evaluation form

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Perform satisfactory culinary and baking skills in an industry-accepted manner.

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain industry and legal standards in reference to sanitation and safety.

6. Apply standards for guest and customer safety (e.g. H.A.C.C.P. and OSHA rules).

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Evaluation provided by the internship site supervisor

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • The evaluation form

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Identify, understand, evaluate, and apply ethical reasoning.

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Maintain industry and legal standards in reference to sanitation and safety.

7. Understand work production schedules and equipment and facilities maintenance.

   This objective is a course Goal Only

   Learning Activity Artifact

   • Other (please fill out box below)
   • Evaluation provided by the internship site supervisor

   Procedure for Assessing Student Learning

   • Other (please fill out box below)
   • Evaluation form

   Program Goal(s)

   Degree: Culinary Arts and Baking - A.A.S. Degree (Career)

   Function at the entry- to mid-level management position within culinary savory and baking kitchen settings in the hospitality field.