CLR 230 - Culinary Externship

 
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 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.

1. Practice the principles of kitchen safety and sanitation.
2. Compose a luncheon menu.
3. Organize a production schedule for that menu.
4. Write a food requisition.
5. Supervise the other students in class to produce the daily menu.
6. Work as part of a team to help make the daily menu.
7. Describe duties and responsibilities at the externship site.

1. Externship site journal
2. Culinary Corner
3. Menu development
4. Menu pricing strategy
5. Kitchen production schedules

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