Catalog 2017-2018 
    
    Jun 19, 2018  
Catalog 2017-2018 [ARCHIVED CATALOG]

CULA 196 Internship/Externship/Cooperative

5 credits
Students work under a professional chef or manager in a related field at an approved food service establishment or on campus. The externship will apply and provide practical experiences and professional exposure to acquired subject matters, career and professional skills in a real and practical environment.

Prerequisites: CULA 120  or BAKE 122 , and instructor permission.

Quarters Offered: Fall, Spring

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

  • Manage, schedule and prioritize food service events
  • Prep, cook and plate to guest/patron satisfaction
  • Identify mission and philosophy of the institution
  • Demonstrate knowledge  of  the various venues and facets of the food service industry