Food Service Mgmt Coop

Catalog description

Provides the student the opportunity to use the knowledge and skills learned in the classroom while working in a culinary establishment. The experience is conducted under the supervision of a faculty member who assists the student in developing a work experience plan and maintains communication with supervisor at the work experience site. The food service management student works under the direction of an experienced chef or food production manager, and activities involve duties found in food preparation and management. Students work at least 320 hours of paid employment over the course of the work experience at a position obtained at their own initiative and approved by the instructor. Written training agreements which meet the objectives of the total program are made among the student, faculty member and employer. Required on-campus seminars (16) hours are scheduled. Completion of 30 credit hours of required program courses including HRI 105, HRI 110 and HRI 130 required. Co-requisite: NONE