Course Outline of Record

Item	Value
Eff Term	Fall 2026
Curriculum Committee Approval Date	10/29/2025
Top Code	130630 - Culinary Arts (CTE)
Units	2 Total Units (;  Lab/Other Units 2)
Hours	108 Total Hours (Other Hours 108)
Total Outside of Class Hours	0
Total Student Learning Hours	108
Arranged Hours	2 hours used for class orientation, employment verification, and professional development training.
Course Credit Status	Credit: Degree Applicable (D)
Material Fee	No
Basic Skills	Not Basic Skills (N)
Repeatable	No
Open Entry/Open Exit	No
Grading Policy	Standard Letter (S)

Course Description

This course is primarily a directed-practice (work experience) in an off-site kitchen. Examples of work sites include restaurants, hotels, country clubs or other commercial facilities and are approved by the program coordinator. Students will practice proper interview techniques, develop a resume, career goals and action plan. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds. Transfer Credit: CSU.

Course Level Student Learning Outcome(s)

1. Demonstrate employability skills and accomplish established objectives at an internship site.

Course Objectives

• 1. Produce a resume and set up an interview with an employer, secure a place of ?employment? for the purpose of this class.
• 2. Identify appropriate work place goals and list objectives which will accomplish those goals.
• 3. Adhere to employment policies, department dress code, attendance and scheduling.
• 4. Demonstrate high levels of professionalism including consistency in punctuality, attendance and positive interactions with co-workers.
• 5. Maintain and submit a completed workplace journal as outlined in course syllabus.
• 6. Practice proper techniques of sanitation, safety, and service which relates to commercial food production for public consumption.
• 7. Demonstrate specific preparation techniques in various food production areas which include but not limited to; proper knife cuts, fruit and vegetable preparation, sauce and starch accompaniments, menu knowledge, station mise en place, and plating.
• 8. Properly store foods and maintain an organized, clean, and sanitary work area.
• 9. Demonstrate proper care and use of commercial cooking equipment and tools of the trade.
• 10. Practice proper techniques of receiving and storing of food inventory.
• 11. Practice proper use of the dish-machine and ability to work clean throughout a shift.

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Other Content

LECTURE CONTENT:

Students will work in an off-site, approved kitchen such as a restaurant, hotel, country club or other commercial facilities which is approved by the program coordinator. This course will expose the student to enhanced culinary experiences and provide networking opportunities for possible future employment.

Students will secure their own directed practice site. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. TB clearance required.

I. Professional Networking and Marketing One’s Skills

A. Professional Organizations

B. Friends, Family, Personal Acquaintances

C. Guerilla Marketing

II. The Job Search

A. Where to Look - OCC approved sites, resources and new places

B. Resume Preparation

1. Resume Enhancement

a. Certification

b. Internships – unpaid

c. Continuing Education

d. Culinary Competition

C. What to expect

1. Who to talk to

2. When to go

3. The Application

D. The Interview

1. Role playing and practice

2. A working interview

III. On The Job

A. The “Journal” weekly log of work experience

1. Establishing measurable objectives

2. Work Processes – culinary categories

3. Photo log

4. Hourly documentation required

B. Employer-Instructor-Student Interactions

1. Employer letter

2. Semester wrap up visit

IV. Written Project Requirements

A. The Journal

B. Summary Essay

C. Future Goals

D. Action Plan

LABORATORY CONTENT:

1. Perform in each operation at an appropriate level either through direct supervised or delegated task performance.

2. Perform in all activities as they pertain to their area of specialization

3. Identify appropriate work place goals and objectives, which will accomplish those goals

4. Develop confidence and self-assurance within the workplace

5. Identify and apply worksite policies

6. Apply skills learned in the classroom to actual working conditions

7. Evaluate self-achievements and accomplishments

8. Writing measurable learning objectives related to personal and directed practice site needs including:

what is to be accomplished

how it will be accomplished

how it will be evaluated

completion date

9. Interviewing at an approved work site and receiving approval on learning objectives.

10. Learning objectives will be monitored for progress throughout the semester

11. Maintaining a record of directed practice experiences and time.

12. Journal of prescribed content relating to learning objectives.

13. Overview of directed practice site and maintenance of logs and assignment sheets

14. Reviewing achievement of learning objectives and effectiveness of directed practice assignments with instructor and work site supervisor.

Method(s) of Instruction

• Work Experience (20)

Instructional Techniques

1. Instructor Lecture 2. Student research 3. The site supervisor will guide student and provide goal achievement input and evaluation of student s job performance on an on-going basis. 4. The instructor/coordinator will provide on-site goal achievement assessment and reassessment and will provide input on final evaluation.

Reading Assignments

Students will need to read employee manual of their place of employment. Students will also need to interpret professional recipes, production sheets, and kitchen preparation guidelines as part of their daily assignments at their place of internship.

Writing Assignments

Future Goals and Action Plan to achieve goals to be completed at orientation. Proficiency will be demonstrated by achieving competency per individual agreement as determined by evaluation process.  

Out-of-class Assignments

Maintain record or journal of directed practice experience and documentation of hours.

Study Non-Contact Hours Recommended

0

Methods of Student Evaluation

• Written Assignments
• Problem Solving Exercises
• Skills Demonstration

Demonstration of Critical Thinking

1.   Evaluation by directed practice site supervisor 2.   Self-evaluation of accomplishment of objectives 3.   Evaluation by directed practice instructor 4.   Journal entries, completion of hours, evaluation of professional development objectives.

Required Writing, Problem Solving, Skills Demonstration

Maintain record or journal of directed practice experience and documentation of hours, write a Summary Essay including Future Goals and Action Plan to achieve goals.  Proficiency will be demonstrated by achieving competency per individual agreement as determined by evaluation process.

Eligible Disciplines

Culinary arts/food technology (food service, meat cutting, baking, waiter/w...: Any bachelor's degree and two years of professional experience, or any associate degree and six years of professional experience.

Other Resources

1. Selected handout materials will be developed and distributed by the instructor.

Resources Subscreen

• Other: . . ().

Eligible Discipline(s)

• Culinary arts/food technology (food service, meat cutting, baking, waiter/waitressing, bartending): Any bachelor’s degree and two years of professional experience, or any associate degree and six years of professional experience.