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Center for Curriculum and Transfer Articulation
Pro Shop Management Practicum
Course: REC211

First Term: 1999 Fall
 Laboratory   1 Credit(s)   4.8 Period(s)   3.62 Load  
Subject Type: Occupational
Load Formula: S


Description: Application of pro shop management knowledge and skills at a practicum site



MCCCD Official Course Competencies
1. Use principles of professionalism at the practicum site. (I)
2. Use interpersonal communication skills. (II)
3. Perform basic merchandising techniques in a pro shop. (III)
4. Perform food service skills in the club restaurant. (IV)
5. Develop a marketing plan for the pro shop. (V)
6. Demonstrate salesmanship techniques in selling golf pro shop services and products. (VI)
7. Fit a golfer with proper clubs. (VII)
8. Instruct golfers on mechanics, etiquette, rules, and play of golf. (VIII)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.
 
MCCCD Official Course Outline
I. Professionalism
   A. Grooming
   B. Conduct
   C. Ethics
   D. Other
II. Interpersonal Communication Skills
   A. Verbal
   B. Nonverbal
III. Merchandising
   A. Display plan
   B. Presentation plan
IV. Food Service
   A. Plan
   B. Service
V. Marketing
   A. Equipment
   B. Food
   C. Services
   D. Other
VI. Pro Shop Salesmanship
   A. Equipment
   B. Food
   C. Services
VII. Clubfitting
   A. Selection
   B. Fit
   C. Benefits for golfer
VIII. Golf Instruction
   A. Mechanics
   B. Etiquette
   C. Rules
 
MCCCD Governing Board Approval Date:  5/25/1999

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.