Hospitality & Tourism

Course Details & Registration Information

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Course
Basic Culinary and Restaurant Fundamentals Certification ( Work Based Learning )
Name
WBL-3100D3
Available Classes
Not currently offered.
Description Course Outline Requirements Intended Audience More Details
Intended Audience
Students enrolled in the Hospitality Classes
Description
This course provides a work-based learning experience with a college-approved employer in an area related to the student's program of study thus enhancing student success rates in obtaining certifications ( American Hotel & Lodging Educational Institute). Emphasis is placed on integrating classroom learning with related work experience. Upon completion, students should be able to evaluate career selections, demonstrate employability skills and satisfactorily perform work-related competencies.
Course Objectives
  1. 1)Able to understand the importance of Safety in the Front and Back of the Kitchen Area and the Restaurant and as per the Standards set forth of the property they are working in.
    2)Understand the various departments and their hierarchy by job shadowing the mentor allocated to the them.
    3) Be able to perform the allotted job duties in due time by keeping safety in mind.
    4) Be able to perform Basic Software Functions by using the Property Management System that they are using in the property.
    5) Be able to understand guest safety and importance of excellent customer service.
    6) 7) Serve/Host guests in a timely and efficient manner as coached by their supervisor.
    8) Work as a team.
    9) Be able to achieve the Measurable Learning Objectives set forth and agreed by both the employer and the student.

Outline of Instruction
  1. Week 1: Orientation ( Learning about the Host Site, Safety Procedures, meeting with Department Managers, getting familiar with their Point of Sale System )
    Week 2:Training in Hotel /Restaurant Operations based on the Agreement between the employer/student.
    Week 3: Training in Hotel /Restaurant Operations based on the Agreement between the employer/student.
    Week 4: Training in Hotel /Restaurant Operations based on the Agreement between the employer/student.
    Week 5: Training in Hotel /Restaurant Operations based on the Agreement between the employer/student.
    Week 6: Training in Hotel /Restaurant Operations based on the Agreement between the employer/student. & End of the class Orientation
Contact Hours
120
CEU's
No
Industry Standard, State, or National Certification
No
CE to CU Articulation
No
Prerequisites
Students must be dually enrolled in the Hospitality ( Hotel & Restaurant Certification) program and adhere to the attendance and finish the assignments in due date.
Text and Supplies Needed
Clinical Site/Special Facilities
Requirements for Successful Completion of this Course
  1. Attendance 90% or above
  2. Participation
  3. Students have to be dually enrolled in the Basic Culinary program and the Work Based Learning program. Students are required to successfully achieve their measurable learning objectives as agreed by the employer & student.
Accreditation/Special Approval Requirements
Intended Audience
Students enrolled in the Hospitality Classes
Specific Industry or Business Support Needs
Industry or Job Titles Related to training Outcomes for Employment
  • Line Cooks
  • Prep Cooks
  • Entry Level Cooks
Related Courses
Course Contact Information
Sameer Pawa
919-866-6158
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