Course Number and Title: CUL 156 Practicum
This supervised work experience further develops the culinary art student’s role as an entry-level worker in a food service operation. Concepts integral to the fundamentals of safe food or baking preparation, cooking, and service build on prior knowledge and are demonstrated by hands-on skills. Practicum experiences emphasize safe food handling; standard culinary procedures using knives, tools, and equipment; and principles of food or baking preparation.
120 hours required work experience
- Describe the foundations or requirements necessary to become a food service professional. (CCC 1, 2, 4, 5; PGC 2, 3, 4, 5, 6, 7)
- Apply sound culinary practices to promote safe food handling. (CCC 1, 2, 3, 4; PGC 2)
- Perform standard culinary or baking procedures using knives, tools, and equipment. (CCC 1, 2, 3, 4, 6; PGC 1, 3, 4)
- Demonstrate the principles of food preparation to produce a variety of hot and cold food within realistic time constraints. (CCC 1, 2, 3, 4; PGC 3)
See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.
Upon completion of this course, the student will:
- Describe the foundations or requirements necessary to become a food service professional.
- Describe technology changes that have directly influenced the food service industry.
- Describe the current changes in society that affect the food service industry.
- Apply sound culinary practices to promote safe food handling.
- Describe the basic fundamentals of food safety.
- Demonstrate the proper steps involved in hand washing.
- Discuss how cross contamination of foods can occur and how it can be controlled.
- Discuss how cross-contact of foods may cause an allergic reaction and how it can be controlled.
- Perform standard culinary or baking procedures using knives, tools, and equipment.
- Perform basic food or baking procedures.
- Demonstrate proper knife skills and equipment usage.
- Perform various preparation methods necessary for completion of a dish.
- Demonstrate the principles of food preparation to produce a variety of hot and cold food within realistic time constraints.
- Produce a variety of appetizers, salads, salad dressings and cold sauces, or baked and dessert goods.
- Cook foods by a variety of methods, and evaluate them to the correct degree of doneness based on regional and cultural preferences.
- Demonstrate and use proper holding and relating techniques.
- Demonstrate standard plating procedures of finished product.