CUL 199WK - Co-op Work: Culinary Arts

1-3 Credits, 5-15 Contact Hours
0 lecture periods 5-15 lab periods

A supervised cooperative work program for students in culinary arts. Teacher-coordinators work with students and their supervisors. Variable credit is available by special arrangement.

Prerequisite(s): CUL 130
Information: May be taken three times for a maximum of nine credit hours. If this course is repeated, see a financial aid or Veteran’s Affairs advisor to determine funding eligibility as appropriate.

Course Learning Outcomes

Demonstrate work principles, knowledge, and skills in real work situations.
Demonstrate competence and appropriate levels of accuracy in handling responsibility and work assignments.
Demonstrate self-confidence in handling real work assignments.
Employ communication skills in interactions with peers, supervisors, and/or clients.
Demonstrate responsibility on the job: report promptly, carry out expected duties without undue prompting, manage time effectively, and demonstrate energy and enthusiasm while on the job.
Discuss the range of opportunities, responsibilities, and requirements in the career field.

Outline:
Students work in a culinary assignment that is appropriate to their program of study and their level of readiness to enter the workforce. They will meet with the instructor and on-site supervisor, who will evaluate progress. Evaluations will be based on each student’s planned objectives and activities.

Effective Term:
Full Academic Year 2019/20

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