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.
Prerequisite
Successful completion of a minimum of 18 CMGT or 14 PMGT credits
Hours Weekly
20
Course Objectives
- Explain the organizational structure of the internship site and describe the relationship between back of the house and front of the house operations.
- Explain the mission statement of the sponsoring internship site.
- Describe manager on duty functions.
- Demonstrate quality service skills that ensure guest and customer satisfaction.
- Demonstrate the ability to produce a quality product or perform a duty according to established standards.
- Apply standards for guest and customer safety (e.g. H.A.C.C.P. and OSHA rules).
- Understand work production schedules and equipment and facilities maintenance.
Course Objectives
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.