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    The Culinary Institute of America
   
 
  Sep 26, 2017
 
 
    
2017-2018 Academic Catalog
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Externship (Baking & Pastry Arts) (EXTN-101)

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 Math (MATH-110), Baking and Pastry Techniques (BAKE-105), Hearth Breads and Rolls (BAKE-111), Principles of Design (BAKE-113), Café Savory Foods Production (BAKE-115), Basic and Classical Cakes (BAKE-123), Individual and Production Pastries (BAKE-124), and Baking and Pastry Practical Examination I (BAKE-151).



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