HOSP 285 Cooperative Education*

Cooperative Education allows the student to apply learning to real life career possibilities. Students receive credit for on-the-job work experience or credit for participation in the Desert Café lab on Wednesdays and Thursdays. Written learning objectives agreed upon by the student, the department and the employer will be the basis for evaluating, grading and granting of credit hours. This course may be repeated for up to 12 credits.

Credits

1-3 Credits

HOSP 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

Business

II. Course Specification

Course Type

Program Requirement

Credit Hours Narrative

1-3 Credits

Grading Method

Pass/fail

Repeatable

Y

Credit Hours Maximum, if repeatable

12

III. Catalog Course Description

Cooperative Education allows the student to apply learning to real life career possibilities. Students receive credit for on-the-job work experience or credit for participation in the Desert Café lab on Wednesdays and Thursdays. Written learning objectives agreed upon by the student, the department and the employer will be the basis for evaluating, grading and granting of credit hours. This course may be repeated for up to 12 credits.

IV. Student Learning Outcomes

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

• Identify and discuss the three objectives set by student, employer and department.
• Demonstrate excellent customer service skills
• Discuss and demonstrate professional communication skills (written, orally and physically)
• Describe and demonstrate professional skills needed in the work place or Desert Café.
• Describe training formats and procedures.

V. Topical Outline (Course Content)

A. Leadership in hospitality B. Managing and staffing food and beverage operations C. Responsible alcohol service D. Menu development E. Purchasing, receiving, storing food and beverage supplies and equipment F. Planning effective facility design, décor and cleaning G. Sanitation, safety, security, health and legal issues H. Labor and revenue control I. Food and beverage outlets: restaurants, banquets and catered events, in-room dining, on-site operations and off-site operations.

VI. Delivery Methodologies

Required Assignments

Chapter homework and case studies with each chapter 1-15 Complete an accurate guest check Participate nine hours in a catered event Desert Café lab 21 hours Complete a Banquet event order Perform tableside demonstrations (Caesar Salad, Omelet, Flambé Dessert, Wine Service and Espresso Service.)

Required Exams

Chapter tests Final exam with certification from the American Hotel and Lodging Association Alcohol Server Certification Tableside demonstrations

Required Text

Managing Service in Food and Beverage Operations. Cinchy and Hickey, Jr. 4th edition.

Specific Course Activity Assignment or Assessment Requirements

Chapter homework and case studies with each chapter 1-15 Complete an accurate guest check Participate nine hours in a catered event Desert Café lab 21 hours Complete a Banquet event order Perform tableside demonstrations (Caesar Salad, Omelet, Flambé Dessert, Wine Service and Espresso Service.) Chapter tests Final exam with certification from the American Hotel and Lodging Association Alcohol Server Certification Tableside demonstrations