Maui Community College
Course Outline
1. Alpha and Number
CULN 111
Course Title
Introduction to the Culinary Industry
Credits
2 credits
Date of Outline
September 26, 2007
2. Course Description:
Provides an overview of the culinary industry within the aspects of the
entire hospitality industry. Provides students with an introduction to the
historical, social and cultural forces that have affected and shaped the
industry of today. Identifies job qualifications and opportunities,
professional standards, communication skills, and attitudes essential for
successful workers in the industry.
3. Contact Hours/Type
2 hours lecture
4. Prerequisites
Placement in ENG 22
Prerequisite may be waived by consent
yes
no
Corequisites
Recommended Preparation
______________________________________________________
______________________
Chancellor
Date
Revised 9/8/07
Course Outline, page 1
2
5. General Course Objectives
This course is designed to introduce students to all aspects of the culinary industry. It
will provide information in and include discussions of: career opportunities; types and kinds of
commercial operations; planning, operating and using controls in a restaurant; and the rules and
regulations affecting the culinary and hospitality industry.
6. Student Learning Outcomes
For assessment, link these to #7. Recommended Course Content, and #9. Recommended Course Requirements & Evaluation
On successful completion of this course, students will be able to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
define hospitality and the philosophy of the hospitality industry;
trace the growth and development of the hospitality and tourism industry;
describe the various cuisines and contributions of leading culinarians;
identify professional organizations within the field; explain purposes and benefits;
outline the organization, structure and functional areas in various hospitality organizations as a
perspective for later course in menu planning, purchasing, food production and service, food and
beverage controls, management, etc.;
evaluate career opportunities through participation in field trips and guest speakers in class;
discuss/evaluate industry trends as they relate to career opportunities and the future of the industry;
discuss and evaluate industry trade periodicals; and
discuss professional ethics practiced in the industry.
7. Recommended Course Content and Approximate Time Spent on Each Topic
Link to #6. Student Learning Outcomes
1 session Ice breaker/get acquainted activity
Introduction to the course syllabus including a discussion of course materials, assignments,
projects, field trips and rules, safety, and transportation
3-6 weeks Industry Trends (a, b, e, g)
Industry overview and background
Career opportunities, cuisines, diet, and products
Forecast future trends
Hospitality industry, culinary arts and food service industry
Types of food service operations
3-6 weeks Work qualifications (a, d, e, f, g)
Organizational structures, hierarchy
Basic functions of each unit,
Occupational qualifications, education and
experience required, job entry and advancement
Career and occupational goals, personal goals
Professional organizations, networking, employment opportunities
Employment opportunities, job qualifications, job tittles
3
Interviewing techniques, appropriate resumes
3-6 weeks Career advancement plan (d, e, f, i)
Value of continuing education, trade and journal publications
Occupational and career advancement opportunities
Professional development opportunities
Professional standards of behavior, ethical practices and
career success, personal responsibility
American Culinary Federation Inc.
ACF Foundation, Accrediting Commission
3-6 weeks Skills (a, b, c, e, f, g, h, i)
Simulate steps to seek, apply for, attain
and retain employment in culinary and hospitality industry
Careers based on personal preferences
Define hospitality and the philosophy of the
Hospitality industry
Trace the growth and development of the hospitality and tourism
industry, describe the various cuisines and contributions of
leading culinarians
Identify professional organizations within the field
Explain purpose and benefits, outline the organization, structure, and functional areas in
various hospitality organizations as a perspective for later courses in menu planning,
purchasing, food productions and services, food and beverage controls, management, etc.
Evaluate career opportunities, through participation in field trips and guest speakers in class,
discuss/evaluate industry trends as they relate to career opportunities and the future of the
industry
Discuss and evaluate industry trade periodicals
Discuss professional ethics practiced in the industry
8. Text and Materials, Reference Materials, Auxiliary Materials, and Content
Appropriate text(s) and materials will be chosen at the time the course is offered from those currently
available in the field. Examples include:
Text: Wallace L. Rande, Introduction to Professional Food Service,, Wiley & Sons, Inc.
Text: Dornenburg, Andrew and Page, Karen, Becoming a Chef, Wiley & Sons, Inc.
Various References, Publications and Periodicals
9. Recommended Course Requirements and Evaluation
Link to #6. Student Learning Outcomes
Specific course requirements are at the discretion of the instructor at the time the course is being offered.
Suggested requirements might include, but are not limited to:
4
10-60%
Written quizzes, midterm(s) and/or a final exam covering lectures discussions, presentations,
lab or field activities, guest speakers, and reading assignments (all student learning
objectives)
(a, b, c, d, e, f, g, h, i)
20-40%
Student projects, presentations, demonstrations, reports and other assignments (all student
learning objectives) (a, b, c, d, e, f, g, h, i)
10-20%
Discussion and analysis of guest presentations (b, c, f, g)
5-20%
Participation in class discussions, group and individual reports/demonstrations (all student
learning ob jectives) (a, b, c, d, e, f, g, h, i)
0-10%
Community service and/or service learning (e)
5-10%
Punctuality, attendance, and participation (all student learning objectives)
5-15%
Field trip observations and reports (d, e, f, g, i)
0-20%
Reading text or other assigned materials and answering discussion questions (all student
learning objectives) (a, b, c, d, e, g, h, i)
10. Methods of Instruction
Instructional methods will vary considerably with instructors. Specific methods will be at the discretion
of the instructor teaching the course and might include, but are not limited to:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
k.
l.
•
quizzes and other tests with feedback and discussion;
field and lab practical exams and discussion;
lectures and class discussions;
problem solving
videos, DVDs, CD-ROMs with viewing guide and discussion questions;
lab activities including experiments, discussions and other activities;
field trips including notes, activities, observations and data collection;
guest speakers;
group activities;
oral reports, and other student demonstrations and presentations;
games and simulations
homework assignments such as
reading, or watching, and writing summaries and reactions to related issues in the media including
newspapers, video, magazines, journals, web-based material, and other sources;
• reading text and reference material and answering discussion questions;
• research related issues, and problems;
m. web-based activities and assignments;
n. reflective journals;
o. group and/or individual research projects with reports or poster presentations;
5
p. study logs and study groups;
q. other contemporary learning techniques (such as problem-based learning, investigative case-based
learning, internships, self-paced programs, etc.)