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FNH 293A - Culinary Arts Co-op Exp
Provides the student the opportunity to use the knowledge and skills learned in the classroom while working in a culinary establishment. The experience is conducted under the supervision of a faculty member who assists the student in developing a work experience site. The Culinary Arts Program student works under the direction of an experienced chef. The student will demonstrate the preparation of food items served by the professional kitchen by applying the cooking and baking methods prescribed by the core competencies of the American Culinary Federation. Learning outcomes directly support the advanced culinary coursework found in the second year of the Culinary Arts Program. Students work at least 320 hours of paid employment over the course of the work experience at a position obtained at their own initiative and approved by the instructor. Written training agreements which meet the objectives of the total program are made among the student, faculty member and employer. Co-requisite: None Prerequisite: FNH130, FNH170, FNH220, FNH270, FNH272 Credits: 3(Lec: 1 Oth: 20) School: School of Health Sciences Department: Food, Nutrition & Hospitality Attributes: General Elective |