Career Elective Food and Hospitality 4

DESCRIPTION:

This course addresses career skills for food and hospitality service professionals. It discusses skills that can be helpful when attempting to become and remain employed. It also covers important food service concepts.

Semester 1 provides an overview of career skills, such as creativity, working in teams, handling relationships, and leadership.

Semester 2 focuses on food safety issues, including foodborne illnesses, proper food preparation and storage, and HACCP management system. It also provides an overview of job search skills, including resume writing and interviewing skills.

CREDITS:

1 Credit

PREREQUISITES:

Career Elective Food and Hospitality 1

Career Elective Food and Hospitality 2

Career Elective Food and Hospitality 3

Food and Hospitality 4: Semester 1

  • Pretest
  • Misconceptions about Creativity
  • Creativity
  • The Creative Process
  • Creativity in Daily Life
  • Putting Creative Ideas to Work
  • Creativity in the Workplace
  • Creativity in a Team
  • Creativity in Leadership
  • Creating Successful Teams
  • Working as Part of a Team
  • Gaining Trust
  • Losing and Rebuilding Trust
  • Office Politics
  • Relationships In and Out of the Workplace
  • Working with Poor Leadership
  • Becoming a Good Leader
  • Food and Hospitality 4: Semester 1 Test

Food and Hospitality 4: Semester 2

  • Pretest
  • Bloodborne Pathogens
  • Foodborne Illnesses 1
  • Foodborne Illnesses 2
  • History and Scope of U.S. Food Service Regulation
  • Receiving and Storing Food Items
  • Food Danger Zone and Food Preparation Processes
  • Food Preparation Processes 2 and 3
  • Hazard Analysis and Critical Control Points (HACCP)
  • Choosing the Right Resume for the Job
  • Using Technology and Your Resume
  • Writing a Winning Resume
  • Job Search
  • Preparing for an Interview
  • Attending an Interview
  • New Hire Information and Orientation
  • Performance Appraisals
  • Food and Hospitality 4: Semester 2 Test