SAMPLE
HMR/CULINARY ARTS FIELD EXPERIENCE
COURSE DESCRIPTION:
In order to obtain an actual training experience, the student secures or is placed in an approved position relevant to this or her area of emphasis. The student is
required to develop, in cooperation with their instructor and field supervisor, a learning contract for the field experience. Supervision and grading of the training experience are provided by both the instructor and the field supervisor. Hours: 150 as an intern. Prerequisites: SDV 101 and permission of the department head.
Usually offered in the fall, spring, and summer.
COURSE: HMR 260 CREDITS: 3
INSTRUCTOR: Paul Suplee (W) 410-572-8717 Office Hours: by appointment
E-MAIL: [email protected]
PREREQUISITE: SDV 101 TEXT: NONE
HOURS: FLEXIBLE
SAMPLE
COURSE OBJECTIVES:
Objectives Assessment Goals Assessment
Strategies 1. Integrate skills learned from the
program courses in the workplace environment
A. Complete 150 hours of work experience in a hospitality establishment
Log of hours worked
Student/faculty meetings
Student contract
Agency agreement
Employer evaluation B. Demonstrate an understanding
of how to properly perform the hospitality job functions required C. Provide a student contract and agency agreement signed by all parties
2. Understand and explain the agency structure and its business sector
Demonstrate an understanding of the hospitality industry segment of which you are working
Final paper
3. Describe your role within the agency where the field experience is performed.
Demonstrate an understanding of your duties at your field experience food service/lodging property
Final paper
4. Demonstrate the future ability to manage and train hospitality staff.
Demonstrate an understanding of management and training
Final paper
5. Develop a marketing strategy for a hospitality establishment
A. Demonstrate an understanding of the marketing strategy used at your place of work
Final paper
B. Describe using demographics the typical customer and their principle reason for patronizing the place you are working
6. Recognize and employ proper management techniques when operating an establishment that serves alcohol beverages
A. Demonstrate how alcohol is utilized in your food
service/lodging property if applicable
Final paper
B. Match wines served with the foods you typically prepare if applicable.
7. Perform hospitality functions inherent in your job
Demonstrate skill in tasks assigned during work shifts
Employer evaluation 8. Utilize cost controls typically
employed in a commercial establishment
Demonstrate an understanding of costing as it relates to the job
Final paper
SAMPLE
9. Demonstrate successful attainment of the college general education objectives
A. Present a final paper that conforms to those “acceptable level” college general education objectives listed below
Final paper
Student/faculty meetings B. Meet with the instructor 3 times
during the course of the field experience to discuss work issues.
C. Provide a job resume which you could use in pursuing future
employment
GENERAL EDUCATION OBJECTIVES: “Acceptable level”
• Writing: the final paper must be reasonably well organized, with few grammatical or sentence construction errors. The paper should have an opening and closing and well developed points.
• Critical thinking: The student should clearly define the purpose of the paper. The student should discuss questions pertaining to the course objectives listed above and argue for solutions in addressing those problems.
• Mathematics: The student should demonstrate mathematical proficiency as it applies to the above course objectives.
• Individual, Societal, and Cultural relationships: Identify those
relationships found in your working environment and how they affect the food service/lodging property environment.
• Scientific method: Using a problem solving method discussed in class, and demonstrate how it could be used in addressing problems.
OPERATIONAL GUIDELINES
1. Students enrolled in a curriculum requiring a Related Field Experience (RFE) course should schedule the experience toward the end of the academic program. Faculty work with students on a one-to-one basis to select an appropriate field experience.
2. Prior approval of the academic advisor must be obtained to register for an RFE course.
3. A course syllabus, Agency Agreement, and Student Contract form will be given to each student enrolled in an RFE course by the faculty member.
4. The Student Contract and Agency Agreement will contain the following items:
A. Student’s name
B. Faculty member’s name C. Academic Term and Year
D. Course number and hours required
SAMPLE
E. Agency address and phone number F. Field supervisor’s name
G. Learning objectives, activities and methods of evaluation to be used and deadline dates to meet these objectives.
H. Signatures of required persons
GRADING:
Faculty evaluation of performance against Contract objectives 100 points
Employer evaluation of the student 100 points
Completed student work journal and log of attendance 50 points
Summary paper 50 points
300 points
Grade conversion scale
270 – 300 A 240 – 269 B 210 – 239 C 180 – 209 D Less than 180 F
SERVICES FOR STUDENTS WITH DISABILITIES
Wor-Wic provides reasonable accommodations for students with disabilities, in compliance with the Americans with Disabilities Act of 1990 and Section 504 of the Rehabilitation Act of 1973.
If you are in need of accommodations, please contact the counseling office at (410) 334-2899.
For more information, see Wor-Wic's Services for Students with Disabilities web page.
TO ACCESS THE AGENCY AGREEMENT AND STUDENT CONTRACT, SIMPLY GO TO BLACKBOARD > HMR RESOURCES > COURSE
CONTENT > HMR 260 CONTRACTS
This syllabus is subject to change
SAMPLE
Employer Evaluation of Student HMR/Culinary Arts Program
Student Name______________ Date__________
Cooperating Business_______________________
Employee Success characteristics
(check appropriate box)
Not applicable
Unacceptable Acceptable highly acceptable
