Technology — Distributive Education Technology — Distributive Education 256. Sales Supervision Methods—Techniques of sales administration, planning and execution. Executive aspects of recruiting, selecting, training, motivating, compensating, and maintaining morale of salespeople. S (5) 289. Internship Work Experience—Open to students enrolled in the Distributive Education program only. The students may earn 1 quarter hour credit for a maximum of 3 to 6 credit hours. This provides actual experience in the retail, wholesale, or service business field as a paid employee. The student, the employer, and the program coordinator develop an individual program for each student. The student is evaluated both by the employer and the program coordinator. (1 credit per quarter, Total-6 credits) A W S DISTRIBUTIVE EDUCATION MAJOR (Example Only) First-Year Program Courses Credits Distributive Education 289 ....1-3 Distributive Education 110 .... 3 Distributive Education 114 .... 3 Distributive Education 116 .... 3 Distributive Education 120 .... 5 Distributive Education 130 .... 5 Distributive Education 140 .... 3 Distributive Education 160 .... 3 English 101, 102, 103 9 Accounting 201 4 Economics 101 5 44-46 Second-Year Program Courses Crediti Distributive Education 289 ....1-3 Distributive Education 218 .... 3 Distributive Education 234 .... 3 Distributive Education 236 .... 3 Distributive Education 238 .... 3 Distributive Education 244 .... 5 Distributive Education 250 .... 5 Distributive Education 256 .... 5 English 108 3 Management 320 4 Health Education 100 2 Physical Education 3 40-42 Students will supplement their work in theory with practical experience in the college kitchens and dining rooms. Additional practical experience is provided through on the job training in the local food establishments. Classes will prepare the student to enter the labor force at one of three levels: (1) Waitress, hostess or waiter which requires one quarter of training to be proficient. (2) Basic food preparation which requires three quarters of training. This enables the individual to become a preparation cook or a chefs assistant. (3) Restaurant operation and advanced preparation skills which requires six quarters of training to qualify the student as an apprentice cook or fancy food cook. It provides the basic proprietor skills necessary for the operation of one's own restaurant or food service. The level at which a student completes the above mentioned training will enable him to move quickly into a better position within the food establishment. The training will emphasize methods and practices of food preparation rather than theory. Levels of Proficiency 1st Level Students completing the first level of training, (waitress, hostess or waiter) will receive a certificate of achievement. This will require 18 credit hours as follows: (1 quarter) Distributive Education Courses 12 hours Electives 3-6 hours 15-18 credit hours 2nd Level FOOD SERVICE OPTION Students completing the second level of training will receive a certificate of proficiency in basic food preparation. This will rr.i r j • • j •„ j 4. „j „,r.w,Qr require 45 credit hours as follows: (3 quarters) The food service area is designed to prepare men and womei ^ for employment in the major areas of restaurant administration It is designed to train the students for the preparation and service of food; including, sanitation, menu planning, storeroom opera tion, food service consultant, and restaurant accounting. Distributive Education Courses Electives 32 hours 13 hours 45 credit hours 340 341