2021-2022 Catalog and Student Handbook 
    Sep 30, 2023  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 460 - Externship

Credits: 3
This is a 1000 hour, work-based learning course which enables students to develop practical skills, relate theory to practice and to gain a sound base of industrial experience by working -on a paid or voluntary basis. This course seeks to develop “employ-ability skills” to assist students in progressing towards a career in the culinary arts. This work experience will be measured qualitatively as well as quantitatively as determined by faculty. 

Student Learning Outcomes
  1. Work with various types of specialized equipment, ingredients, tools, and procedures.
  2. Compare and contrast industry working environments to develop engagement strategies within an ever increasing diverse workforce.
  3. Develop an individual learning plan that includes self-evaluation of personal learning and practicum experiences.
  4. Critically analyze the rolls and responsibilities of all personal within the work based learning environment.

Prerequisite: CUL 360  
Corequisite: None
Graded: Letter Grade

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