CAH 199 – Culinary Arts Externship
COURSE INFORMATION:
Title:
Prerequisites:
Credit Hours:
Date class
begins:
Date class ends:
Lecture Meets:
Lab Meets:
Meeting Day/Time:
Last Day to Withdraw:
Delivery Type:
Lecture Location:
Lab Location:
Course Web Address:
Culinary Arts Externship
Coordinator approval
2 credits = 240 hour practicum
n/a
Lecture
Hutchison Institute of Technology rm 100A
Hosting Externship Establishment
n/a
INSTRUCTOR INFORMATION:
Instructor Name:
Office Location:
Office Telephone:
Facsimile:
Office Hours:
Email Address:
Faculty Web Site:
Academic Program Area:
Dean’s Office Telephone:
455- 2909
Culinary Arts
Dr. Caulfield 455-2850
HUTCHISON FIRE ALARM/DRILL POLICY:
In the event of fire alarm activation, TVC students must adhere to all rules of the high school in
regards to drill policy. TVC students meet in their program’s designated assembly area. Culinary
Arts students will assemble outside of the culinary loading dock, against the running track in
front of the electrical boxes. Your instructor will take roll and decide whether to stay in the
designated assembly area or move to the U-Park gymnasium (temperature driven), release you
for a break to return at a given time, or release you for the remainder of the class session.
Do not go to your vehicle or leave the campus area until you have checked-in with your
instructor and you have received the ok
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COURSE READINGS & MATERIALS:
Course Textbook: Externship Journal
Supplementary Readings:
Required Supplies:
Tools: Program approved complete knife kit and uniforms
Uniform: Chef Coat, check pants, black non-slip kitchen shoes, white chef hat, white
apron, proper under garments, limited make-up and jewelry (wedding ring and 1 stud
earring per earlobe). *Always have thermometer, sharpie, and pen.
No ball-caps, non-uniform chef clothes, facial studs or piercings, tongue piercings while
on line or in view of public, no dangling earrings. These are safety and sanitation issues.
COURSE DESCRIPTION:
The student will complete a 240 hour externship during a summer term. The student will begin to
apply their education within the industry providing genuine experience that reflects the student’s
career goals. The student will study under an approved establishment and will be evaluated by
both the employer and the instructor. Enrollment in this class will be after completing the 2nd, 3rd
or 4th semester and requires coordinator approval.
GENERAL DESCRIPTION OF GOALS:
Students will be integrally exposed to the working side of the industry. The student will gain
experience in their respective areas of focus within the broad culinary industry.
STUDENT LEARNING OUTCOMES/OBJECTIVES:
Upon completion of this class the student will be able to:
Perform in various types of foodservice industry capacities.
Work at various duties at typical stations within a given food service setting.
Understand the rigors and demands of the culinary industry.
DISABILITIES SERVICES:
UAF has a Disability Services office that operates in conjunction with the College of
Rural and Community Development's (CRCD) campuses and UAF’s Center for Distance
Education (CDE). Disability Services, a part of UAF’s Center for Health and Counseling,
provides academic accommodations to enrolled students who are identified as being
eligible for these services.
If you believe you are eligible, please visit http://www.uaf.edu/chc/disability.html on the
web or contact a student affairs staff person at your nearest local campus. You can also
contact Disability Services on the Fairbanks Campus at (907) 474-7043, fydso@uaf.edu.
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SUPPORT SERVICES:
TVC’s Learning, Math, and Writing Centers can help you achieve educational success. The staff
in these centers provides drop-in assistance with basic math, reading, writing and computer
skills. They offer a friendly, supportive learning environment.
Detailed information about these services are in the Student Handbook, College Catalog, and
online. Links to these resources are located at http://www.tvc.uaf.edu/lc/index.html
COURSE POLICIES:
1. Attendance: Attend every lecture and lab session. Students with more than two tardy or
absence could be asked to drop the course.
2. Instructor reserves the right to withdraw a student not in compliance with program policy.
3. Any student who misses a class has assumed the responsibility to gather the information
covered in class and the assignment for the following class.
Classmate
________________
________________
Phone
________________
________________
E-mail
________________
________________
4. Expected Classroom Behavior:
 Arrive prepared, on-time, with homework completed and previous lessons reviewed
 Participate in the entire class, including individual and small group/ partner activities
 Respect all of those in the kitchen at all times
 Adhere to the “rules of the kitchen” as described in class
 No cell phone use in class.
5. STUDENT RESPONSIBILITIES--METHODS OF LEARNING:
 Reading and studying the textbook
 Contributing to discussions by asking questions and taking notes in lecture
 Using lab time effectively
 Completing all assigned class work and homework
INSTRUCTIONAL METHODS & EVALUATION:
1. Reading Assignments
2. Demonstrations
3. Constructive Critique
4. Lectures and Videos
5. Workbook Assignments
6. Ongoing Feedback
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GRADING STRUCTURE:
Attendance, Participation & Professionalism
Journal
Final practical exam tbd for each student’s focus
Community Service with typed written paper
A > 90%
B = 80% - 89%
13 @ 15 points
10 @ 20 points
100 points
1 @
5 points
Total Points Possible
C = 70% - 79%
D = 60% - 69%
195 points
200 points
100 points
5 points
500 points
F < 59%
COURSE CALENDAR & CLASS ASSIGNMENT SCHEDULE:
Student log of objectives & responsibilities
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The schedule is a projected progression of the class and subject to change
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