Academic Courses

Course Descriptions

Course Description

This course is designed to give the student additional work experience in a first hand quality run establishment. This will be done by rotating through various work stations. A weekly log book will be generated and reviewed to track the students' progress. The instructor will do a skill assessment based on the written project at the end of the semester.

Prerequisites

(A requirement that must be completed before taking this course.)

• This is an elective course and requires departmental approval for enrollment.

Course Competencies

Upon successful completion of the course, the student should be able to:

• Explain the various work stations in the externship operation.
• Summarize the production lists used in the operation.
• Explain the HAACP sanitation standards for the operation.
• Explain the standard specification of the products used in the operation.
• Summarize the processes used for purchasing and inventory control for the operation.
• Summarize the processes used for the issuing and storage of product for the operation.
• Document the recipes used in each station of the operation.
• Explain the skills learned in each station of the operation.
• Summarize the operation’s menu's relationship with each station.
• Explain nutritional components of the operation's menu(s).
• Explain the mise en place of each station assignment.
• Provide a financial analysis of the operation’s menu.
• Explain the production work flow of the operation.
• Relate the integration of the computer front of the house programs to the kitchen operation.
• Relate the integration of the computer back of the house programs to the kitchen operation.
• Summarize the front of the house policies and procedures used in the operation.
• Summarize the various knife skills techniques obtained at each station of the operation.

Note: This course may not be offered every semester.
Please check the CAP section of the current course schedule for availability.

Browse for other CAP courses