College of the Redwoods
CURRICULUM PROPOSAL
--Attach the Course Outline—
1. Division: Business and Technology
2.
Course Discipline and Number: HRC 18
3.
Course Title: Internship - Hospitality
4.
New
Change to existing course
(Indicate changes on "Summary of Curriculum Changes" form)
Replacing existing course
5.
(Course to be inactivated)
Is this course part of a CR Degree/Certificate Program?
No
Yes
If yes, specify program code: TH.AS.CULINARY MANAGEMENT, TH.AS.RESTAURANT
MANAGEMENT,TH.CA.CULINARY SUPERVISION, TH.CA.RESTAURANT
SUPERVISION, TH.CC.CULINARY OPERATIONS, TH.CC.RESTAURANT
OPERATIONS
Required course
Restricted elective
6.
Provide explanation and justification for addition/change/deletion:
This course is designed to provide students with applied experience in an
occupational setting. The lab hours are individualized to meet the specific needs of
the student and supportive to the field experience. A stipend may be received by the
student for services given.
7.
List any special materials, equipment, tools, etc. that students must purchase:
None
8.
This course will have an instructional materials fee. No
Fee: $
Submitted by: Gaye
Warren_
Tel. Ext.4376
Submitting Division/Center Review Sydney Larson
Yes
Date: 9/14/05
Date: 9/15/05
CURRICULUM COMMITTEE USE ONLY
Approved by Curriculum Committee: No
Yes
Academic Senate Approval Date: October 28, 2005
8/16/2005Curriculum Proposal
ACASEN: 09.03.04
Date: 10/14/05
Page 1
May 29, 2016
SUMMARY OF CURRICULUM CHANGES
FOR AN EXISTING COURSE
FEATURES
OLD
NEW
Catalog Description
Grading Standard
Select
Select
Units
Lecture Hours
Lab Hours
Prerequisites
Corequisites
Recommended
Preparation
Maximum Class Size
RepeatabilityMaximum Enrollments
Other
If any of the listed features have been modified in the new proposal, indicate the "old" (current) information and
proposed changes.
Course Outline
Senate Approved: 09.03.04
2
May 29, 2016
College of the Redwoods
Course Outline
DATE: 9/14/05
DISCIPLINE AND COURSE NUMBER: HRC 18
FORMER DISCIPLINE AND NUMBER (If previously offered):
COURSE TITLE: Internship - Hospitality
TOTAL UNITS: 3
[Lecture Units:
TOTAL HOURS: 162 [Lecture Hours:
Lab Units: 3]
Lab Hours: 162]
MAXIMUM CLASS SIZE: 25
GRADING STANDARD:
Letter Grade Only
CR/NC Only
Is this course repeatable for additional credit units: No
Grade-CR/NC Option
Yes
how many total enrollments?
2
Is this course to be offered as part of the Honors Program? No
Yes
If yes, explain how honors sections of the course are different from standard sections.
CATALOG DESCRIPTION:
The catalog description should clearly state the scope of the course, its level, and what kinds of student goals the
course is designed to fulfill.
Introduces the student to a hospitality work place in the student’s major area of interest.
This course provides work practicum which emphasizes hospitality industry
employability skill objectives.
Special notes or advisories:
Student, instructor, and employment supervisor jointly develop individualized learning
objectives. Instructor and employment supervisor jointly evaluate student. Students can
repeat HRC -18 for a maximum of 6 credits.
PREREQUISITES:
No
Yes
Course:
Rationale for Prerequisite?
Describe representative skills without which the student would be highly unlikely to succeed .
COREQUISITES:
No
Yes
Rationale for Corequisite?
Course:
RECOMMENDED PREPARATION:
No
Yes
Course:
Rationale for Recommended Preparation?
Course Outline
Senate Approved: 09.03.04
3
May 29, 2016
COURSE LEARNING OUTCOMES:
What should the student be able to do as a result of taking this course? State some of the objectives in terms of specific,
measurable student accomplishments.
Upon successful completion of this course the student will:
 Identify a workplace need or problem and develop a proposed solution to that need
or problem.
 Demonstrate the responsibilities required of a job position including exhibiting
dependability and meeting organizationally defined expectations.
 Follow rules, regulations, and policies as established in employer/employee
handbook.
 Practice time management and follow work schedules.
 Assume responsibility for own decisions and actions.
 Display initiative and seek work challenges.
 Apply ethical principles to decision making.
 Describe the importance of quality service and its impact on guests.
 Respond constructively to suggestions for improvement.
 Recognize problems and workplace needs and develop a proposed solution.
 Describe the importance of interactive relationships required for effective
teamwork.
COURSE CONTENT
Themes: What themes, if any, are threaded throughout the learning experiences in this course?


Gain practical work place experience and relate that experience to the course of
study.
Demonstrate work place ethics, behavior, teamwork, and interpersonal relations
that meet industry standards.
Concepts: What concepts do students need to understand to demonstrate course outcomes?





Job accountability, duties, and responsibilities.
Specialized skills by on-the-job training.
Understanding of the work world and the obligation of the employee.
Confidence and stamina.
Transitional requirements from school to the world of work.
Issues: What primary issues or problems, if any, must students understand to achieve course outcomes (including
such issues as gender, diversity, multi-culturalism, and class)?
None
Skills: What skills must students master to demonstrate course outcomes?
 Awareness of the roles and responsibilities of a hospitality manager/employee.
 Marry theory with practice by performing a wide range of hospitality-related skills.
 Analyze and assess individual performance as a present/future hospitality
employee/manager.
 Work effectively with persons from various environments and cultures.
Course Outline
Senate Approved: 09.03.04
4
May 29, 2016
REPRESENTATIVE LEARNING ACTIVITIES:
What will the students be doing (i.e., Listening to lectures, participating in discussions and/or group activities,
attending a field trip, etc.)? Relate the activities directly to the Course Learning Outcomes.
Students will be placed into actual business locations and will assimilate into a variety of
hospitality positions via-on-the-job training.
ASSESSMENT TASKS:
How will the student show evidence of achieving the Course Learning Outcomes? Indicate which assessments (if
any) are required for all sections.
Representative assessment tasks:
 Maintain a weekly work hours log.
 Written paper on overall work experience.
Required assessments for all sections – to include but not limited to:
 Employer-written evauation.
 Instructor-written evaluation - on site visit.
EXAMPLES OF APPROPRIATE TEXTS OR OTHER READINGS
Author Miller
& Drummand
Author Baskette
& Barnes
Title
Title
Author
Title
Date
Author
Title
Date
(Author, Title, and Date Fields are required):
Your Hospitality Field Experience
ACF Guide to Certification
Date
Date
1995
2005
Other Appropriate Readings:
Departmental manuals as provided by employer
Employee Handbook
PROPOSED TRANSFERABILITY:
UC
CSU
PROPOSED GENERAL EDUCATION:
NONE
NONE
General elective credit
If CSU transferability is proposed (courses numbered
1-99), indicate whether general elective credit or specific
course equivalent credit is proposed.
If specific course equivalent credit is proposed, give
course numbers/ titles of at least two comparable lower
division courses from a UC, CSU, or equivalent
institution.
BOTH
Specific course equivalent
1.
,
(Campus)
2.
,
(Campus)
CR
UC
CSU
Rationale for General Education certification:
Course Outline
Senate Approved: 09.03.04
5
May 29, 2016
College of the Redwoods General Education Applicability:
AREA
Natural Science
Social Science
Humanities
Language and Rationality
Writing
Oral Communications
Analytical Thinking
Rationale for inclusion in this General Education category:
Proposed California State University General Education Breadth (CSU GE) Applicability
A. Communications and Critical Thinking
A1 – Oral Communication
A2 – Written Communication
A3 – Critical Thinking
C. Arts, Literature, Philosophy, and Foreign
Language
C1 – Arts (Art, Dance, Music, Theater)
C2 – Humanities (Literature,
Philosophy, Foreign Language)
B. Science and Math
B1 – Physical Science
B2 – Life Science
B3 – Laboratory Activity
B4 – Mathematics/Quantitative Reasoning
D. Social, Political, and Economic Institutions
D0 – Sociology and Criminology
D1 – Anthropology and Archeology
D2 – Economics
D3 – Ethnic Studies
D5 – Geography
D6 – History
D7 – Interdisciplinary Social or Behavioral Science
D8 – Political Science, Government and Legal
Institutions
D9 – Psychology
E. Lifelong Understanding and Self-Development
E1 – Lifelong Understanding
E2 – Self-Development
Rationale for inclusion in this General Education category: Same as above
Proposed Intersegmental General Education Transfer Curriculum (IGETC) Applicability
AREA
1A – English Composition
1B – Critical Thinking-English Composition
1C – Oral Communication (CSU requirement only)
2A – Math
3A – Arts
3B – Humanities
4A – Anthropology and Archaeology
4B – Economics
4E – Geography
4F – History
Course Outline
Senate Approved: 09.03.04
6
May 29, 2016
4G – Interdisciplinary, Social & Behavioral Sciences
4H – Political Science, Government & Legal Institutions
4I – Psychology
4J – Sociology & Criminology
5A – Physical Science
5B – Biological Science
6A – Languages Other Than English
Rationale for inclusion in this General Education category:
Course Outline
Senate Approved: 09.03.04
Same as above
7
May 29, 2016
FOR VPAA USE ONLY
PROGRAM AND COURSE NUMBER HRC
18
TECHNICAL INFORMATION
1. Department: INFSC Information Science
16. CoRequisite Course: none
2. Subject: HRC
17. Recommended Prep: none
Course No: 18
3. Credit Type: D Credit Degree Applicable
18. Maximum Class Size: 25
4. Min/Maximum Units: 3.0 to
19. Repeat/Retake: R1 May enroll 2 times for credit
variable units
5. Course Level: C Clearly Occupational
20. Count Retakes for Credit:
yes
no
6. Academic Level: UG Undergraduate
21. Only Pass/No Pass:
yes
no
7. Grade Scheme: UG Undergraduate
22. Allow Pass/No Pass:
yes
no
8. Short Title: Internship - Hospitality
23. VATEA Funded Course:
yes
no
9. Long Title: Internship - Hospitality
24. Accounting Method: W Weekly Census
10. National ID
11. Local ID
(CIP):
(TOPS):
19.0501
130600
12. Course Types:
 Level One Basic Skills: NBS Not Basic Skills
25. Disability Status: N Not a Special Class
26. Billing Method: T-Term
27. Billing Period: R-Reporting Term
28. Billing Credits: 3.0

Level Two Work Experience:


NWE Not Coop Work Experience
29. Purpose: I Occupational Ed
Level Three:
30. Articulation No.
Placeholder for GE OR
(CAN):
DOES NOT APPLY
31. Articulation Seq.
Level Four: If GE : Choose One:
32. Transfer Status: B Transfers to CSU only
13. Instructional Method:
(CAN):
33. Equates to another course?
(course number).
Lab Laboratory/Studio/Activity
14. Lec TLUs:
Contact Hours:
Lab TLUs: 9.0 Contact Hours: 162
34. The addition of this course will inactive
number). Inactive at end of
term.
15. Prerequisite: none
Particular Comments for Printed Catalog.
.
Curriculum Approval Date: October 14, 2005
Course Outline
Senate Approved: 09.03.04
8
May 29, 2016
(course