Central Arizona College Back
CUL 290 Commercial Cooking Practicum
Credit Hours:  2
Effective Term: Fall 2014
SUN#: NA
AGEC: None  
Credit Breakdown: 2 Practicums (90 hours)
Times for Credit: 1
Grading Option: A/F Only
Cross-Listed:


Description: This culinary arts practicum requires 90-hours of practical, professional work experience in a restaurant or food service establishment selected by the student and program coordinator.

Prerequisites: (CUL105 or NTR105) CUL130 and CUL160

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Application Level) Use and maintain food service equipment, including commercial dishwashing machine from start-up and use to breakdown of equipment.
2. (Application Level) Demonstrate a personal sense of pride, professionalism and work ethic necessary for success in the hospitality industry.
3. (Analysis Level) Determine receiving and storage procedures for fresh, frozen, refrigerated and staple goods, and cleaning supplies and chemicals.
4. (Application Level) Use current computerized and non-computerized systems for purchasing and inventory control.
5. (Application Level) Prepare a variety of quantity breakfast food items using commercial equipment and demonstrate safe holding techniques and standards for service.
6. (Application Level) Prepare a variety of entrees, stocks, sauces, soups, starches and vegetables and baked goods using commercial equipment.
7. (Application Level) Explain and demonstrate proper holding and serving of various food items.
8. (Application Level) Demonstrate proficiency in setting up, preparing food items and breaking down stations such as: grill station, deli station, salad bar, beverage station and dessert station.
9. (Synthesis Level) Analyze menu and current inventory using kitchen math to generate an order sheet.
10. (Evaluation Level) Observe and evaluate the responsibilities of the chef/manager: staff scheduling, supervising and conflict resolution; menu and recipe development; production standards and timelines; safety and sanitation protocols; purchasing procedures; and monthly reports.
Internal/External Standards Accreditation
Students demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies," current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation. Page 22-24, 27-28, 31-33.