| (a) General requirements. This course is recommended
for students in Grades 11 and 12. The practicum course is a paid or
unpaid capstone experience for students participating in a coherent
sequence of career and technical education courses in the Hospitality
and Tourism Career Cluster. Prerequisite: Culinary Arts. Corequisite:
Practicum in Culinary Arts. This course must be taken concurrently
with Practicum in Culinary Arts and may not be taken as a stand-alone
course. Students shall be awarded one credit for successful completion
of this course. A student may repeat this course once for credit provided
that the student is experiencing different aspects of the industry
and demonstrating proficiency in additional and more advanced knowledge
and skills.
(b) Introduction.
(1) Career and technical education instruction provides
content aligned with challenging academic standards and relevant technical
knowledge and skills for students to further their education and succeed
in current or emerging professions.
(2) The Hospitality and Tourism Career Cluster focuses
on the management, marketing, and operations of restaurants and other
food/beverage services, lodging, attractions, recreation events, and
travel-related services.
(3) Extended Practicum in Culinary Arts is a unique
practicum that provides occupationally specific opportunities for
students to participate in a learning experience that combines classroom
instruction with actual business and industry career experiences.
Extended Practicum in Culinary Arts integrates academic and career
and technical education; provides more interdisciplinary instruction;
and supports strong partnerships among schools, businesses, and community
institutions with the goal of preparing students with a variety of
skills in a fast-changing workplace.
(4) Students are taught employability skills to prepare
for college and career success, which include job-specific skills
applicable to their training plan, job interview techniques, communication
skills, financial and budget activities, human relations, and portfolio
development.
(5) Instruction may be delivered through school-based
laboratory training or through work-based delivery arrangements such
as cooperative education, mentoring, and job shadowing.
(6) Students are encouraged to participate in extended
learning experiences such as career and technical student organizations
and other leadership or extracurricular organizations.
(7) Statements that contain the word "including" reference
content that must be mastered, while those containing the phrase "such
as" are intended as possible illustrative examples.
(c) Knowledge and skills.
(1) The student demonstrates professional standards/employability
skills as required by business and industry. The student is expected
to:
(A) participate in a paid or unpaid, laboratory- or
work-based application of previously studied knowledge and skills
related to culinary arts;
(B) participate in training, education, or preparation
for licensure, certification, or other relevant credentials to prepare
for employment;
(C) demonstrate professional standards and personal
qualities needed to be employable such as self-discipline, positive
attitude, integrity, leadership, customer service, work ethic, and
adaptability with increased fluency;
(D) employ teamwork and conflict-management skills
with increased fluency to achieve collective goals; and
(E) employ planning and time-management skills and
tools with increased fluency to enhance results and complete work
tasks.
(2) The student applies professional communications
strategies. The student is expected to:
(A) demonstrate verbal and non-verbal communication
consistently in a clear, concise, and effective manner;
(B) present information formally and informally in
an effective manner;
(C) apply active listening skills to obtain and clarify
information; and
(D) exhibit public relations skills to maintain internal
and external customer/client satisfaction.
(3) The student implements advanced problem-solving
methods. The student is expected to employ critical-thinking skills
with increased fluency both independently and in groups to solve problems
and make decisions.
(4) The student understands and applies proper safety
techniques in the workplace. The student is expected to:
(A) comply with Occupational Safety and Health Administration
regulations in the workplace;
(B) demonstrate knowledge of procedures for reporting
and handling accidents and safety incidents;
(C) analyze health and wellness practices that influence
job performance; and
(D) understand and follow workplace safety rules and
regulations.
(5) The student understands the professional, ethical,
and legal responsibilities in culinary arts. The student is expected
to:
(A) demonstrate a positive, productive work ethic by
performing assigned tasks as directed;
(B) show integrity by choosing the ethical course of
action when making decisions; and
(C) comply with all applicable rules, laws, and regulations
in a consistent manner.
(6) The student demonstrates proper culinary techniques
and knowledge of the professional kitchen. The student is expected
to:
(A) demonstrate proper use of large and small equipment
in a commercial kitchen with increased proficiency;
(B) demonstrate advanced food production and presentation
techniques;
(C) demonstrate moist, dry, and combination cookery
methods;
(D) demonstrate advanced food preparation skills used
in commercial food service preparations;
(E) demonstrate advanced baking techniques;
(F) demonstrate proper receiving and storage techniques;
and
(G) demonstrate proper cleaning of equipment and maintenance
of the commercial kitchen.
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