Externship

Catalog description

This is a 1000-hour, work-based learning course which enables students to develop practical skills, relate theory to practice and to gain a sound base of industrial experience by working -on a paid or voluntary basis. This course seeks to develop “employ-ability skills” to assist students in progressing towards a career in the culinary arts. This work experience will be measured qualitatively as well as quantitatively as determined by faculty.