CULAP 101 - Culinary Arts Apprenticeship - Introduction to Food Service

2 Credits
To develop an understanding of the hospitality industry and career opportunities in the field. To investigate trade publications and professional organizations appropriate for continuing education. To become familiar with the organizational structure and basic functions of departments within the hospitality and food service establishments.

Course Outcomes

Define the philosophy of the hospitality industry and its role in providing customer service.
Trace the growth and development of the hospitality and tourism industry from its birth to its present day. Include names of restauranteurs, chefs, and hospitality entrepreneurs that helped to shape our industry in the past and present day.
Discuss and evaluate the importance of professional ethics as it applies to the foodservice industry.
Outline the organization, structure and functional areas in various hospitality organizations as they pertain to the function of menu planning, purchasing, food production and services, food and beverage controls, management, etc. and give a short description for each.
Evaluate the types of professional organizations associated with the hospitality and foodservices profession, and discuss these organizations role in preparing and advancing ones career in the industry.
Evaluate the types of professional career opportunities in the hospitality and foodservice industry with support of guest speakers, field trips and stages.
Discuss/evaluate industry trends as they relate to the various segments of the foodservice and hospitality industry.
Discuss and evaluate industry trade periodicals, books, and journals that can contribute to individual growth and learning as they pertain to technical skills.