Course Description
Practicum Culinary Arts/Chef
(2-0-14) Practical, general workplace training
supported by an individualized learning plan
developed by the employer, College, and student.
As outlined in the learning plan, apply the
theory, concepts, and skills involving
specialized materials, tools, equipment,
procedures, regulations, laws, and interactions
within and among political, economic,
environmental, social, and legal systems
associated with the occupation and the
business/industry; and will demonstrate and legal
and ethical behavior, safety practices,
interpersonal and teamwork skills, and
appropriate written and verbal communication
skills using the terminology of the occupation
and the business/industry.
Required Prerequisites: Enrollment into class
with approved petition. Class to be taken within
last 12 hours of degree program.
Semester hours:2
Lecture hours:0
Lab hours:14
Petition required:Y
Course may be repeated for credit when the topic varies:N
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