CULI 2790 - Baking Internship II

3.0 Credits

Baking students reinforce their skills and knowledge 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, Service, and Sustainability’ 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 2690 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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