CLR 230 - Culinary Externship
Credits: 4
1 Lecture Hours 4 Lab Hours 100 Practicum Hours
Prerequisites: CLR 203 and CLR 220
Description
This course provides the student with an opportunity to apply the basic techniques developed in the classroom and laboratory to an actual foodservice operation for 100 hours of practical industry experience. Students also apply organization skills to develop and produce food for service to the public through the pop-up bistro “Culinary Corner.” Students are required to secure an acceptable worksite for the 100 hours of industry experience. Through this course, students develop employability skills to assist in progressing towards their career in the culinary arts. Program knife kit and uniform are required for this course.
Learning Outcomes
Upon successful completion of the course, the student will:
- Practice the principles of kitchen safety and sanitation.
- Compose a luncheon menu.
- Organize a production schedule for that menu.
- Write a food requisition.
- Supervise other students in class to produce the daily menu.
- Work as part of a team to help prepare the daily menu.
- Describe duties and responsibilities at the externship site.
- Create a comprehensive culinary portfolio.
Listed Topics
- Externship site journal
- Culinary Corner
- Menu development
- Menu pricing strategy
- Kitchen production schedules
Reference Materials
Instructor-approved textbook and materials
Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals: - Communication
- Critical Thinking & Problem Solving
Approved By: Dr. Quintin B. Bullock Date Approved: 3/12/2021
Last Reviewed: 3/12/2021
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