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. This internship experience requires a minimum of 240 work experience hours, but may include more hours depending on the individual needs of the internship experience. In addition to work experience hours students are also required to satisfactorily complete the internship experience through a final employer evaluation or assessment. 1 Credit (0 Lecture - 5 Internship) Prerequisite(s): FHD210 or FHD211.
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