Practical learning experience, emphasizing immersion in a specialty area or industry concept enabling growth and development of a personal food philosophy with a goal of collecting information toward developing the senior capstone project. Site selection to provide opportunity for continued growth in advanced culinary competencies, while supporting research of specialty area of interest (Formerly FHD450). 1 Credit (0 Lecture - 5 Internship) Prerequisite(s): ENL121 and FHD266 and FHD269 and FHD415 or ENL201 and FHD266 and FHD269 and FHD415.