Introduction, reinforcement and assessment of first-year technical competencies for culinary arts technology in a professional setting. Completion of objectives in key performance areas with opportunities for personal and professional enrichment with collaboration of hospitality industry professional. Active participation in the employment process, using a professional portfolio will be expected. Competency in knife skills, cooking methods, time management and organization will be part of the minimum 240 work experience hours or as required by the individual needs of the location and contract. Summer Only.
1 Credit: 0 Lecture, 5 Internship