Mar 28, 2024  
SFCC Catalog 2021-2022 
    
SFCC Catalog 2021-2022 [ARCHIVED CATALOG]

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CULA 299 - Culinary Externship


Credits: 2

This externship is designed to provide future culinarians entering the workplace with comprehensive training in the practical and theoretical aspects of work required in a highly skilled profession. This 10-week hands-on program exposes students to the different workstations of a kitchen operation. After each station is completed, students are evaluated by the sponsoring chef for competency and comprehension of tasks learned.

Prerequisite(s): CULA 151  and HRMG 118  and permission.
Offered: Summer, Fall and Spring.
Two lecture hours.



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