CHEF 1264 - Practicum in Culinary Arts and Chef Training

Semester Credit Hours: 2 | Lecture Hours: 0 | Laboratory Hours: 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 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 Prerequisite(s): Enrollment into class with approved petition. Class to be taken within last 12 hours of degree program.

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