Culinary Internship

FHD269

Practical application of culinary production techniques in a retail setting. Participation in and observation of production and management controls in a restaurant provides an opportunity to hone skills and assist in analyzing personal career goals. Students gain enhanced competency and speed in the performance of the basic skills covered to date. 1 Credit (0 Lecture - 5 Internship) Prerequisite(s): FHD210 or FHD211.

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