CA 180 - Culinary Internship

Description
Ready to take your culinary skills out of the classroom and into the real world? The CA 180 Culinary Internship course lets you gain hands-on experience in the industry with opportunities to work locally, nationally, or even internationally. Some of our students have sharpened their skills in world-renowned kitchens in Spain, Italy, France, and beyond! Over 14 weeks, you’ll complete at least 180 hours (about 13 hours per week) at an approved site of your choice, working under the guidance of professionals in the field. You’re in charge of locating your internship, but don’t worry—our CA 180 Culinary Internship instructors are here to help you navigate the process. Your work supervisor and CA 180 instructor will closely monitor your progress to ensure you are on track. You must submit the required Waiver of Liability and Emergency Contact forms to the Secchia Institute for Culinary Education department office.

Credit Hours: 2
Contact Hours: 12
Prerequisites/Other Requirements: C or Higher in one of the following courses: CA 104 or CA 105 or CA 124
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corequisite(s): None
Academic Program Prerequisite: Culinary Arts A.A.A.S.
Consent to Enroll in Course: Department Consent Required
Dual Enrollment Allowed?: No
Number of Times Course can be taken for credit: 1
Programs Where This Course is a Requirement:
Culinary Arts, A.A.A.S.

Other Courses Where This Course is a Prerequisite: None
Other Courses Where this Course is a Corequisite: None
Other Courses Where This course is included in within the Description: None

General Education Requirement:
None
General Education Learner Outcomes (GELO):
NA
Course Learning Outcomes:

Identify and describe professional organizations associated with the hospitality and foodservice profession, and discuss these organizations’ roles in preparing and advancing one’s career in the industry [demonstrated through portfolio]. [ACFEF Section 1 - Intro to Food Service (5)].
Discuss/evaluate industry trends as they relate to the various segments of the foodservice and hospitality industry [demonstrated through Individual projects/presentations]. [ACFEF Section 1 - Intro to Food Service (7)].

Build a Professional Résumé –Learn how to craft a standout résumé that showcases your skills and experience, and understand why it’s a key tool for landing jobs in the industry [demonstrated through portfolio].
Plan Your Career Path –Create a personalized career map that outlines your goals and explores industry salaries, helping you visualize your future in the culinary world [demonstrated through Individual projects].
Master Career Planning & Job Success –Develop strategies for effective career planning and learn the keys to long-term success in the hospitality industry [demonstrated through Individual projects].
Create a Professional Portfolio –Put together a personal portfolio that highlights your work experience and achievements, making it easier to impress potential employers [demonstrated through individual project].
Communicate Effectively–Practice making professional presentations and learn how to use formatting and style to communicate clearly and effectively in various contexts [demonstrated through Individual projects/presentations].
Analyze and Organize Data –Learn how to organize and interpret data, turning it into meaningful information that helps you make informed decisions and insights [demonstrated through Individual projects/presentations].
Embrace Change and Innovation –Cultivate the ability to adapt and innovate by developing new ideas and finding better ways to approach challenges in the workplace [demonstrated through Individual projects/presentations].

Course Outline:

Résumés and a Personal Portfolio
On-line Personality Temperament Inventory Questionnaire
On-line Learning Style Inventory Questionnaire
On-line Goal-setting Skill Questionnaire
Written Assignment Analyzing and Correlating Information Taken from Temperament, Learning Style, and Goal-setting Skill Questionnaires
Career Step Map
Cover Letter to a Prospective Employer
Recap of Work Experience (1000 words), Following the Provided Outline

Approved for Online and Hybrid Delivery?:
No
Instructional Strategies:

Work Experience: 30-60%
Assignments: 40-50%

Mandatory Course Components:

Students must successfully complete a minimum of 180 hours of approved work experience as assessed by the Departmental Evaluation criteria.
Create a personal portfolio to the instructor’s criteria, which includes the Internship Training Agreement.
Photo Release
Attendance Policy
Student Handbook
Grooming Policy
Waiver of Liability
Emergency Contact

Equivalent Courses:
None

Accepted GRCC Advanced Placement (AP) Exam Credit: None
AP Min. Score: NA
Name of Industry Recognize Credentials: None

Course prepares students to seek the following external certification:
No
Course-Specific Placement Test: None
Course Aligned with ARW/IRW Pairing: N/A

Mandatory Department Assessment Measures:
None

Course Type:
Program Requirement- Offering designed to meet the learning needs of students in a specific GRCC program.
Course Format:
Internship - 1:4-6
Total Internship Hours Per Week: 12
People Soft Course ID Number: 100603
Course CIP Code: 12.9999
Maximum Course Enrollment: 15
General Room Request: None

High School Articulation Agreements exist?: No
If yes, with which high schools?: NA
Non-Credit GRCC Articulation Agreement With What Area: No
Identify the Non Credit Programs this Course is Accepted: NA

School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CA
Faculty Credential Requirements:
Other (list below), 18 graduate credit hours in discipline being taught (HLC Requirement), Master’s Degree (GRCC general requirement)
Faculty Credential Requirement Details:
Master of Arts degree in Culinary Arts or related credential is preferred. Must have 4,000 hours of related experience to satisfy Perkin’s Vocational Act requirements.

Major Course Revisions: Prerequisite
Last Revision Date Effective: 20250224T14:39:27
Course Review & Revision Year: 2029-2030