CUL-220 Culinary Professional Work Experience

This is an experiential learning course of study in kitchen operations. Students will be required to complete a minimum of 180 work hours at a culinary institution based on their career goals. Students may choose to participate in a kitchen in the health care industry, restaurants, hotel banquet facilities, etc. Students will be required to enter into an internship contract. Elements of this class are taught in other classes as it is a summer experience. Graded on a satisfactory/unsatisfactory basis.

Credits

2

Prerequisite

Completion of the 100 level culinary core courses.

Lecture Contact Hours

0

Lab Contact Hours

0

Other Contact Hours

180

Department

• Business

Grading Scheme

• Satisfactory/Unsatisfactory

SUNY Gen Ed Credit

• No

Outcomes

1. Evaluate the positive and negative aspects of the professional work experience.
2. Utilize the feedback provided by the employer/supervisor to design a plan for skills improvement.