CULA 2180 - Culinary Internship

Credit hours: 1

Course Description:
This course is a supervised work experience in the culinary field requiring a minimum number of work hours. Work activities can range from entry-level to professional cooking. Individual conferences with the intern director are arranged instead of class attendance.

Student Learning Outcomes:
Students will be able to:

Describe the various duties of the different line-level cooking jobs at the host establishment.
Describe the relationship of the line-level positions to each other and how they relate to other areas of the business and to the satisfaction of the customer.
Organize work properly for the purpose of attaining efficient and effective skills for the line-level positions.
Describe the relationship of each functional managerial position at the host property.