CULA 285 Cooperative Education*

Cooperative education allows the student to apply learning to real-life career possibilities. Students will be matched to job sites based on career interests and levels and the environment of the site for learning. Written learning objectives agreed upon by the student, the department, and the employer will be the basis for evaluating, upgrading, and granting of credit hours.

Credits

1-4 Credits

Semester Contact Hours Lab

60 hrs. per credit purchased

Prerequisite

Successful interview with the Placement Committee.

CULA 285Cooperative Education*

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Crystal Ayers

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

1-4 Credits

Semester Contact Hours Lab

60 hrs. per credit purchased

Prerequisite Narrative

Successful interview with the Placement Committee.

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

Cooperative education allows the student to apply learning to real-life career possibilities. Students will be matched to job sites based on career interests and levels and the environment of the site for learning. Written learning objectives agreed upon by the student, the department, and the employer will be the basis for evaluating, upgrading, and granting of credit hours.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

• Demonstrated and applied a high standard of food safety and sanitation in compliance with their ServSafe Certification. Set an example by wearing clean and appropriate uniform and exhibiting the highest levels of personal hygiene. Demonstrated a positive attitude and work ethic that foster their career goals. Demonstrated the ability to work as a team member or fill a leadership role if required. Acquired new or improved technical skills related to the food service industry.

V. Topical Outline (Course Content)

Student led career objectives with the approval of their employer and/or instructor

VI. Delivery Methodologies

Required Assignments

Student Education Objectives Worksheet Monthly Co-op Education Record Logs

Required Exams

Co-op Mid-term Evaluation Final review and evaluation of Co-op work Experience and Student Self Evaluation.

Required Text

"On Cooking" by Sarah R. Labensky, "Professional Cooking" By Wayne Glissen or "The Professional Chef" by the Culinary Institute of America or other instructor approved text or materials.

Specific Course Activity Assignment or Assessment Requirements

Student Education Objectives Worksheet Monthly Co-op Education Record Logs Co-op Mid-term Evaluation Final review and evaluation of Co-op work Experience and Student Self Evaluation.