HCT 4010 - Experiential Hospitality Practicum
Clock Hours: 426
Delivery Mode
on-ground
Course Description:
Students will have the opportunity to apply their theoretical knowledge and practical skills in real-world settings within the hospitality and culinary industries. After completing this practicum experience, students will have gained the essential skills to pursue a professional role in the hospitality and culinary profession.
Student Learning Outcomes:
Professional Standards
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Demonstrate effective oral and written communication skills.
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Practice professional grooming and hygiene standards.
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Exhibit punctuality and time management.
Teamwork and Leadership:
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Work collaboratively in team settings.
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Show initiative and adaptability in various situations.
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Employ problem-solving techniques.
Culinary Skills:
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Prepare and present a variety of dishes.
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Understand food safety and sanitation regulations.
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Manage kitchen operations efficiently.
Customer Service:
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Provide excellent customer service and hospitality.
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Handle customer inquiries and complaints professionally.
Financial Management:
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Understand budgeting and financial planning in a culinary context.
2. Develop a basic business plan for a culinary venture.
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