CUL 290B - Internship

5 Credit(s)

Integration of theory and practice in a real-world work environments. Forty-five (45) hours of designated work per credit hour of supervised field experience in culinary business setting.

Course Type: Practicum
Tuition Tier: Tier II
Delivery Method:
In-Person
Course Learning Outcomes:
CLO 1) Students will apply culinary skills and knowledge emphasizing professionalism, efficiency, and safety in a real-world environment.

CLO 2) Students will demonstrate professional workplace communication skills with team members, colleagues, and supervisors.

CLO 3) Students will evaluate personal career opportunities and how current trends in the hospitality industry will impact those opportunities.

CLO 4) Students will develop a job description based on the role and duties preformed at internship site.

CLO 5) Students will analyze their personal skill sets and identify skills gaps and seek assistance in closing identified gaps prior to graduation.