Jun 14, 2024  
2023-2024 Academic Catalog 
2023-2024 Academic Catalog Archived Catalog

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CULA 198 - Internship: Hospitality Management

Credit(s): 1

Prerequisite(s): CULA 105 
Students are introduced in the operation of a foodservice business. Students apply culinary skills, gaining experience to enter and become successful in the foodservice industry.  Students gain practical, hands-on experience in a restaurant setting.  Students focus on food preparation and timing to prepare for restaurant and hotel employment.  This course may be repeated for a total of three credits.  Students receiving financial aid or veterans’ benefits should check with the Financial Aid Office before repeating this course. (Spring Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to
  • Work each of the stations in the traditional or modern brigade systems as they pertain to the a la carte restaurant.
  • Demonstrate the proper communications techniques and skills to effectively work as a team in an a la carte restaurant environment and/or catering event.
  • Monitor cleanliness and sanitation standards required for a professional food service operation.
  • List and explain the various forms and styles of menus and how each applies to the various classifications of foodservice establishments.
  • Explain guest expectations, and needs.  The most important aspect of the restaurant business is customer service.

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