Hospitality Professional Work Experience

Catalog description

This applied hospitality course consists of experiential exercises followed by class discussion and actual work experience as an employee within the hospitality field. Role-playing and cases are used as learning activities where the instructor acts as a facilitator to learning. Debriefing is used extensively as a way of creating essential theory. Students must successfully complete ServSafe Food Protection Manager Certification and Training for Intervention Procedures (TIPS). Students complete approximately 100 hours of hospitality-related practical experience.