CLR 230 - Culinary Externship Credits: 4 2 Lecture Hours 3 Lab Hours 100 Total Practicum Hours Prerequisites: CLR-203 and CLR-220. 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 will also apply organization skills to develop and produce food for service to the public through the “Culinary Corner.” Students are required to secure an acceptable worksite for the 100 hours of industry experience. Through this course, students will develop employability skills to assist in progressing towards their career in the culinary arts. Program knife kit and uniform are required for this course.
Course and Section Search
Add to Portfolio (opens a new window)
|