CULN 111 - Introduction to the Culinary Industry/Career Preparation

Institution:

Kapiolani Community College

Subject:

Description:

2 hours lecture per week (4 hours lecture per week for 8 weeks) Comment: CULN 111 may be offered as a full semester course or as 8-week modules. CULN 111 was formerly FSHE 102. CULN 111 provides an overview of the culinary industry within the aspects of the entire hospitality industry. It provides students with an introduction to the historical, social and cultural forces that have affected and shaped the industry of today. Students will identify job qualifications, professional standards, communication skills and attitudes essential for successful workers in the hospitality industry. Students will create a web-based electronic portfolio that will be utilized throughout their educational experience to demonstrate and showcase their learning outcomes. Upon successful completion of CULN 111, the student should be able to: Assess their level of basic skills and its relationship to the educational pathways available through the program. 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 courses 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 future of the industry. Discuss and evaluate industry trade periodicals. Discuss professional ethics practiced in the industry. Evaluate the impact of service-learning experiences upon personal and academic growth. Design a web-based electronic portfolio and utilize it to demonstrate learning outcomes. Evaluate the role that "Hawaiian Cultural Values" plays within the culinary & hospitality industry. Relate the importance of "Professional Standards" in attitude, behavior and dress within the culinary profession.Within this CULN 111 course, the following student learning outcomes will have been introduced, practiced or demonstrated: Contrast the various organizational structures and basic functions within hospitality and culinary establishments. Contrast the career opportunities and professional organizations within the field. Assess the relevance of various trade publications and electronic methods for continuing education. Value cross-cultural perspectives that will allow them to effectively function in the global community. Value ethical practices in both personal and professional situations. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals. Apply the experience of service-learning to both personal and academic development by becoming involved in community service activities.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

kapiolani.hawaii.edu/page/home

Phone Number:

(808) 734-9000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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