CUL 220 - Culinary Internship

3 Cr.
Contact Hours Per Week: 6 Lab

In this course the student will be required to observe the following areas: new equipment acquisitions, portion control standards, supervisory procedures, employee motivation methods, menu planning and reference materials used in the facility.
Usually offered Fall and Spring semesters
Pre-Requisites: CUL 120, CUL 121, CUL 122, CUL 123, CUL 124 and CUL 205