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: All

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