CULI 2880 - Culinary Internship III

3.0 Credits

Culinary students approach mastery of 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, Business, and Foundational Knowledge’ 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 2780 must be completed prior to this course.

Pre/Corequisite: (1) CULI 2860 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.

Integrate business planning tools into restaurant and foodservice operations.

Craft and deploy instructional materials necessary to lead a team.

Synthesize knowledge and experience to create an original, authentic, and apposite menu.

Define and share their progress toward mastery of the program student learning outcomes.

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