CULI 2680 - Culinary Internship I

3.0 Credits

Culinary students apply the skills and knowledge introduced in the classroom through goal-directed practice at a foodservice operation and on-campus in order to both measure and advance their level of competence in the ‘Craft and Culture’ program student learning outcomes.

Note: This course is part of the Cairn Signature Series wherein students connect across the program to promote mentorship through timed, comprehensive, industry-connected projects and examinations.

Prerequisites: (2) CULI 2510 and CULI 2560 must be taken prior to this course.

Lecture Hours: 0.0
Lab Hours: 0.0
Internship Hours: 12.0
Clinical or Practicum Hours: 0.0

Course Objectives

Approach a variety of tasks in the professional kitchen and dining room, synthesize previous lessons, evaluate what needs to be done, and produce excellent results.
Create, recognize and nurture healthy work environments and teams.
Uphold cultural identity (bring their whole self) and celebrate inclusion (help others bring their whole selves).
Demonstrate a strong growth mindset (willing to get better) and a fierce work-ethic (willing to keep going in the face of adversity).
Define and share their progress toward mastery of the program student learning outcomes.

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