FDST 2931 - Practicum III

Description
This course provides an opportunity for students to obtain practical work experience towards the end of a students’ degree track in the culinary, baking, and/or hospitality workforce through a 5-week or 8-week internship program at a desired foodservice establishment. Combining Practicum I, II, and III serves as a substitute for the Internship course degree requirement. This course encompasses a supervised work experience which provides the opportunity to make practical application of the knowledge and skills attained through a degree track specific to students’ individual goals. As the purpose of the course is to introduce students to various career fields, students are encouraged to choose different sites for each Practicum. A practicum begins with predetermined learning outcomes that allows for the upmost opportunity to engage, network, and work within the food community through focused, student-driven service projects. Each practicum requires 80 verified work hours.

Pre-Requisite
Completion of FDST 2921 with a grade greater than or equal to C.

1 Credit Hour(s)

Contact Hours
80 hours on the job training

0.33 Faculty Load Hour(s)

Semesters Offered
Fall, Spring, Summer

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Perform individualized work duties specific in culinary, baking, and/or hospitality
Analyze cash flow, invoices, and profit and loss statements
Calculate cost per meal
Determine markup percentages from unit cost and selling price
Exemplify leadership skills
Expand student network
Develop, organize, and manage a business venture with host supervisor (optional)

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy

Standard Practices
Topics list

Cost Control
Entrepreneurship
Food Safety
Professionalism
Food Systems
Applied Techniques

Learning activities

Perform individualized practice under host site supervisor
Participate in weekly reflections
Reflect on individual growth from supervisor evaluations
Create a profit and loss statement
Calculate cost per serving of one menu item
Calculate markup percentage of one menu item
Manage, delegate, or assist in food preparation
Initiate leadership in area of focus

Assessments

Weekly Journals
Mid-term Supervisor Evaluation
Final Supervisor Evaluation
Final Student Evaluation
Logged Hours (80 required)
Final Portfolio: Part 3 (P&L statement, cost per meal/markup percentage, summary of skills learned throughout Practicum III, summary of leadership skills gained and personal growth acquired, pictures of plating, recipes, and/orworkspace)

Grading Guidelines

Scale/Course Evaluation Methods - A=90-100, B=80-89, C=70-79.9, D=60-69.9, F=0-59.9