Jan 28, 2022  
2016–2017 Academic Catalog 
    
2016–2017 Academic Catalog [ARCHIVED]

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Externship (Culinary Arts) (EXTN-100)

3.0 credits
A supervised work experience designed to expand career knowledge while increasing speed, timing, organization, and ability to handle cooking or baking and pastry creation in an approved commercial foodservice and hospitality establishment. Students on externship will receive feedback from their supervisor and keep an externship manual to record and reflect on their work experience. Prerequisite(s) or Corequisite(s): Food Safety (ARTS-112) or Introduction to Food Science (ARTS-150), ServSafe Exam (ARTS-112A or ARTS-150A), Culinary Practical Examination I–Cooking Practical (CULS-151), Culinary Practical Examination I–Written Exam (CULS-152), Culinary Math (MATH-110), and Culinary Fundamentals(CULS-100).



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