HMR/CULINARY ARTS FIELD EXPERIENCE

Transcription

1 HMR/CULINARY ARTS FIELD EXPERIENCE COURSE DESCRIPTION: In order to obtain an actual training experience, the student secures or is placed in an approved position relevant to this or her area of emphasis. The student is required to develop, in cooperation with their instructor and field supervisor, a learning contract for the field experience. Supervision and grading of the training experience are provided by both the instructor and the field supervisor. Hours: 150 as an intern. Prerequisites: SDV 101 and permission of the department head. Usually offered in the fall, spring, and summer. COURSE: HMR 260 CREDITS: 3 INSTRUCTOR: Paul Suplee (W) PREREQUISITE: SDV 101 TEXT: NONE HOURS: FLEXIBLE Office Hours: by appointment psuplee@worwic.edu

2 COURSE OBJECTIVES: Objectives Assessment Goals Assessment Strategies 1. Integrate skills learned from the program courses in the workplace environment A. Complete 150 hours of work experience in a hospitality establishment Log of hours worked B. Demonstrate an understanding of how to properly perform the hospitality job functions required Student/faculty meetings C. Provide a student contract and agency agreement signed by all Student contract parties Agency agreement 2. Understand and explain the agency structure and its business sector 3. Describe your role within the agency where the field experience is performed. 4. Demonstrate the future ability to manage and train hospitality staff. 5. Develop a marketing strategy for a hospitality establishment 6. Recognize and employ proper management techniques when operating an establishment that serves alcohol beverages 7. Perform hospitality functions inherent in your job 8. Utilize cost controls typically employed in a commercial establishment the hospitality industry segment of which you are working your duties at your field experience food service/lodging property management and training A. Demonstrate an understanding of the marketing strategy used at your place of work B. Describe using demographics the typical customer and their principle reason for patronizing the place you are working A. Demonstrate how alcohol is utilized in your food service/lodging property if applicable B. Match wines served with the foods you typically prepare if applicable. Demonstrate skill in tasks assigned during work shifts costing as it relates to the job Employer evaluation Employer evaluation

3 9. Demonstrate successful attainment of the college general education objectives A. Present a final paper that conforms to those acceptable level college general education objectives listed below B. Meet with the instructor 3 times during the course of the field experience to discuss work issues. C. Provide a job resume which you could use in pursuing future employment GENERAL EDUCATION OBJECTIVES: Acceptable level Student/faculty meetings Writing: the final paper must be reasonably well organized, with few grammatical or sentence construction errors. The paper should have an opening and closing and well developed points. Critical thinking: The student should clearly define the purpose of the paper. The student should discuss questions pertaining to the course objectives listed above and argue for solutions in addressing those problems. Mathematics: The student should demonstrate mathematical proficiency as it applies to the above course objectives. Individual, Societal, and Cultural relationships: Identify those relationships found in your working environment and how they affect the food service/lodging property environment. Scientific method: Using a problem solving method discussed in class, and demonstrate how it could be used in addressing problems. OPERATIONAL GUIDELINES 1. Students enrolled in a curriculum requiring a Related Field Experience (RFE) course should schedule the experience toward the end of the academic program. Faculty work with students on a one-to-one basis to select an appropriate field experience. 2. Prior approval of the academic advisor must be obtained to register for an RFE course. 3. A course syllabus, Agency Agreement, and Student Contract form will be given to each student enrolled in an RFE course by the faculty member. 4. The Student Contract and Agency Agreement will contain the following items: A. Student s name B. Faculty member s name C. Academic Term and Year D. Course number and hours required

4 E. Agency address and phone number F. Field supervisor s name G. Learning objectives, activities and methods of evaluation to be used and deadline dates to meet these objectives. H. Signatures of required persons GRADING: Faculty evaluation of performance against Contract objectives Employer evaluation of the student Completed student work journal and log of attendance Summary paper Grade conversion scale A B C D Less than 180 F SERVICES FOR STUDENTS WITH DISABILITIES 100 points 100 points 50 points 50 points 300 points Wor-Wic provides reasonable accommodations for students with disabilities, in compliance with the Americans with Disabilities Act of 1990 and Section 504 of the Rehabilitation Act of If you are in need of accommodations, please contact the counseling office at (410) For more information, see Wor-Wic's Services for Students with Disabilities web page. TO ACCESS THE AGENCY AGREEMENT AND STUDENT CONTRACT, SIMPLY GO TO BLACKBOARD > HMR RESOURCES > COURSE CONTENT > HMR 260 CONTRACTS This syllabus is subject to change

5 Employer Evaluation of Student HMR/Culinary Arts Program Student Name Date Cooperating Business Employee Success characteristics (check appropriate box) 1. attendance 2. Punctuality 3. Dependability 4. Initiative 5. Attitude 6. Client interaction 7. staff interaction 8. Judgment 9. professionalism Not applicable 10. What are the student s strengths? 11. What, if any, are the areas that need improvement? 12. Additional comments: Unacceptable Acceptable highly acceptable

6 OCCUPATIONAL FIELD EXPERIENCE APPROVAL FORM Course Number Academic Term Student Name ID# Agency Agency Supervisor List Student Learning Objectives: Methods of Evaluation by faculty: Approval: Faculty Student Agency