Culinary Arts Practicum

Catalog description

Practical application of information presented in the classroom from all required technical courses listed as prerequisites. Opportunities are provided through CSCC student operated restaurant, bakery cafe, and catering services. These experiences are supervised learning situations to demonstrate proficiency in customer relations and service. This will be demonstrated in hosting, serving customers, and preparation of food from standardized recipes. A grade of "C" or higher is required for graduation. This course is offered in an eight week format. The student will spend (1) hour, per week, with the instructor of record in a scheduled and structured environment. Additionally, the student will be responsible to complete (9) hours, per week, in a retail environment within Mitchell Hall. The retail hours will be scheduled through the student coordinator, Allison Hendricks, on a student by student basis. Students will have their pick of scheduled hours/days decided on a first come, first serve basis. These hours must be fulfilled in order to pass this course.