Culinary Externship

Catalog description

4 Lab Hours 100 Practicum Hours Prerequisites: CLR 203 and CLR 220 or CLR 228 or CLR 235 and CLR 245 or CLR 260 Description This course provides the student with an opportunity to apply the basic techniques developed in the classroom and laboratory to an actual foodservice operation for 100 hours of practical industry experience. Students also apply organization skills to develop and produce food for service to the public through the pop-up bistro “Culinary Corner.” Students are required to secure an acceptable worksite for the 100 hours of industry experience. Through this course, students develop employability skills to assist in progressing towards their career in the culinary arts. Program knife kit and uniform are required for this course.