Culinary Internship III
In-depth, practical learning experience with emphasis on immersion into a specialty area or industry concept chosen by the student. Proficiency in culinary technique is expected by employing competencies gained through prior course work. Independent and creative problem solving is articulated through utilization of communication technologies and written projects. Analysis of personal standards of quality performance with respect for guest service, kitchen culture and cuisine. Final synthesis of the internship will occur in FHD496, Culinary Senior Project. Pre- and post-internship seminars are required. Course cannot be dropped without approval of the academic school dean. 2 Credits (0 Lecture - 10 Lab) Prerequisite(s): ENL121 and FHD222 and FHD304 and FHD305 and FHD306 and FHD308 and FHD309 and FHD404 and MGT115 or ENL201 and FHD222 and FHD304 and FHD305 and FHD306 and FHD308 and FHD309 and FHD404 and MGT115. Summer Only.