CULI 2780 - Culinary Internship II

3.0 Credits

Culinary students apply the skills and knowledge introduced in the classroom through goal-directed practice on-campus and in a foodservice operation 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: (1) CULI 2610 must be completed prior to this course.

Pre/Corequisite: (1) CULI 2710 Must be completed prior to or at the same time as 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. 
Engage others to discover their needs and expectations. 
Manage the guest experience in order to produce spectacular outcomes. 
Steward resources for maximum long-term economic and environmental benefit. 
Define and share their progress toward mastery of the program student learning outcomes.  
Contrast accepted methods for cookery with experimental procedures.

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