HOSP-490: Co-Op in Culinary Arts

Business, Entrepreneurship, and Professional Development
Culinary Arts/Hospitality Mgmt
Hospitality Studies
Academic Level
Course Subject
Course Number
Course Title
Co-Op in Culinary Arts
Credit Hours
Instructor Contact Hours Per Semester
3.00 (for 15-week classes)
Student Contact Hours Per Semester
300.00 (for 15-week classes)
Grading Method
Catalog Course Description

Cooperative Education is a structured method of combining classroom-based education with practical work experience. A cooperative education experience commonly known as "co-op" provides academic credit for structured employment experience. Work experience must be highly specialized or at the supervisory level in the Culinary field.

Goals, Topics, and Objectives

Core Course Topics
  1. Hospitality Philosophy
  2. Your Employer's Organizational Reporting Structure
  3. Your professional/industry organization
  4. Trends in your segment
  5. Professional Presentation and Communication
Core Course Learning Objectives (Separated)
  1. Define hospitality and the philosophy of the hospitality industry.
  2. Identify professional organizations within the segment; explain purposes and benefits.
  3. Outline the organization, structure, and functional areas of your employer.
  4. Discuss/evaluate segment trends as they relate to career opportunities and the future of the segment.
  5. 1-3 individualized learning objectives developed by the instructor.
  6. 1-3 individualized learning objectives developed by the student.
  7. Build a resume that meets Career Services Office standards.
  8. List the reasons for professional attire.
  9. Wear professional attire while on the worksite.
  10. Display appropriate professional attitude and demeanor while on the worksite.
  11. Interview effectively; attend a mock interview and give appropriate answers to five questions.
  12. Complete an online or written application to employer specifications (get the job).
  13. Differentiate appropriate social media sites (Facebook, LinkedIn, and Twitter) during career services workshop.

Assessment and Requirements

Assessment of Academic Achievement
  • Major final project
  • Weekly Journal
  • Creation of learning objectives
  • Employer Evaluation
  • Completion of 300 work hours

Grading Scale:

  • 90% - 100% A
  • 80% - 89% B
  • 70% - 79% C
  • 60% - 69% D
  • 0% - 59% E
Effective Term
Fall 2020