CHEF 2100 - Culinary Practicum

Prerequisite: CHEF 1150 and CHEF 1510, or CUUL 1370 and CHEF 1500 or CUUL 1220 and CHEF 1530 or CUUL 1129 and CHEF 2010 or CUUL 1320 and CHEF 2030 or CUUL 2160; Students must be 16 years old
This course familiarizes students with the principles and methods of sound decision making in the hospitality industry and provides them with the opportunity to gain management/supervisory experience in an actual job setting. Students will be placed in an appropriate restaurant, catering, or other food service business for four days per week throughout the semester. On-the-job training topics include restaurant management/on-off premise, catering/food service business, supervisory training, and management training, on-off premise catering, hotel kitchen organization, kitchen management, restaurant kitchen systems, institutional food systems, kitchen departmental responsibilities, and kitchen productivity. Contact hours: Class - 1, Lab - 15 Credit hours: 6 (F, Sp)