IN:MANAGEMENT I

Catalog description

Standards to receive credits for this "internship" course are for students to have a viable connection to the culinary industry through working in/for a controlled environment managed by the culinary professor(s) on the LC State campus or through partnership with industry. The culinary intern is an integral member of the campus or industry team and hands-on experience can include, but is not limited to menu development, recipe formulation, facilities management, and day-to-day operations of an active kitchen. The intern's time can be split between hands-on kitchen work, procurement, and culinary-related administrative tasks, assisting the kitchen team by prepping ingredients, maintaining the kitchen space, equipment and supplies. They also contribute to the creation of kitchen/ restaurant operations materials and culinary development and conduct research on ingredients, packaging, vendors, and concepts. A minimum of 64 internship hours is required to pass this course.