CUL 245 Applied Hospitality

Course Number and Title: CUL 245 Applied Hospitality

Print Syllabus
Campus Location:
Dover, Stanton
Effective Date:
2021-52
Prerequisite:
None
Co-Requisites:

none

Course Credits and Hours:
2.00 credits
1.00 lecture hours/week
4.00 lab hours/week
Course Description:

In this course, students apply customer service and professional management principles in the culinary arts dining room.

Required Text(s):

Obtain current textbook information by viewing the campus bookstore online or visit a campus bookstore. Check your course schedule for the course number and section.

Additional Materials:

None

Schedule Type:
Classroom Course
Disclaimer:

None

Core Course Performance Objectives (CCPOs):
  1. Demonstrate the responsibilities of a professional wait server. (CCC 1, 2, 3, 4, 5, 6; PGC 1, 2, 3, 6, 7)
  2. Practice the basics of applied hospitality. (CCC 1, 2, 3, 4, 5, 6; PGC 1, 2, 6, 7)
  3. Explain and demonstrate the different techniques and styles of service. (CCC 1, 2, 3, 4, 5, 6; PGC 7)
  4. Describe and apply the best methods for dealing with customers. (CCC 1, 2, 3, 4, 5, 6; PGC 7)
  5. Demonstrate various professional management principles. (CCC 1, 2, 3, 4, 5, 6; PGC 6)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs):

Upon completion of this course, the student will:

  1. Demonstrate the responsibilities of a professional wait server.
    1. Explain and demonstrate the professional server’s appearance.
    2. Identify and demonstrate dining etiquette.
    3. Describe proper serving techniques.
  2. Practice the basics of applied hospitality.
    1. List the equipment needed for various settings.
    2. Describe the rules of the dining room.
    3. Demonstrate various table settings.
    4. Explain and demonstrate different order-taking techniques.
  3. Explain and demonstrate the different techniques and styles of service.
    1. Explain and demonstrate the differences among American, French, and Russian service.
    2. Define banquet, butler, and à la carte service.
  4. Describe and apply the most effective methods for dealing with customers.
    1. Explain the steps of good service.
    2. Explain problem recognition and problem-solving techniques.
    3. Apply professional communication and soft skills.
  5. Demonstrate various professional management principles.
    1. Explain the procedure for staff meetings and supporting employees.
    2. List and explain the importance of various staff management principles.
    3. Demonstrate dining room management operations.
Evaluation Criteria/Policies:

The grade will be determined using the Delaware Tech grading system:

90 – 100 = A
80 – 89 = B
70 – 79 = C
0 – 69 = F

Students should refer to the Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade:

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

Exams (3-5,) (equally weighted) (summative)

15%

Assignments (2-4) (equally weighted) (summative)

15%

Competency Practical Exams (2 at 10% each) (summative)

20%

Daily Lab performance (summative)

50%

TOTAL

100%
Core Curriculum Competencies (CCCs are the competencies every graduate will develop):
  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.
Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major):
  1. Perform standard culinary procedures using the appropriate knives, tools, and equipment.
  2. Explain and apply the basic principles of food sanitation and safety in the work environment.
  3. Use principles of food preparation to produce a variety of hot and cold food products within realistic time constraints.
  4. Apply the fundamentals of baking science to the preparation of a variety of products.
  5. Apply the principles of nutrient needs to menu planning and food preparation.
  6. Evaluate styles of leadership, and develop skills in human relations and personnel management.
  7. Apply the principles of facility design, menu planning and cost controls for ethical and sustainable purchasing, receiving, and storage of food and non-food items.
  8. Perform dining room service functions, and apply quality customer service.
  9. Categorize alcoholic and non-alcoholic beverages, and explain laws and procedures related to responsible alcohol service.
  10. Explain the changing historical, geographical, and cultural relationship of different foods and recipes.
Disabilities Support Statement:

The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. A listing of campus Disabilities Support Counselors and contact information can be found at the disabilities services web page or visit the campus Advising Center.

Minimum Technology Requirements:
Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.