CULI 1430 - Industry Workshop

3.0 Credits

Students embrace the many facets of the culinary and hospitality world through participation in varied events and experiences, both on-campus and on-site at community operations. The crafting of a professional development plan to be completed over several quarters guides the student’s progress toward self-determined goals.

Note: This course is part of the Cairn Signature Series wherein students connect across the program to promote mentorship through timed, comprehensive, industry-connected projects and examinations.

Prerequisites: (1) CULI 1320 must be completed prior to this course.

Pre/Corequisite: (1) CULI 1460 must be completed prior to or at the same time as this course.

Lecture Hours: 0.0
Lab Hours: 4.5
Internship Hours: 6.0
Clinical or Practicum Hours: 0.0

Course Objectives

Share their knowledge of a variety of culinary and baking skills essential to success across a wide swath of industry channels.
Evaluate the habits and mindsets necessary for success in differing workplaces.
Determine the needs of coworkers and customers throughout the culinary and hospitality industry.
Identify the varying impacts of sustainability practices in divergent segments of the industry.
Define the basic business attributes of a multitude of restaurant and foodservice operations.
Evaluate the foundational knowledge required for success in the restaurant and foodservice industry

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