|
Official Course Description: MCCCD Approval: 5-25-1999 |
||
|
FON271AC 1999 Fall – 2011 Fall |
LAB 3.0 Credit(s) 15.0 Period(s) 0.0 Load Occ |
|
|
Culinary
Studies Internship |
||
|
Work experience preparing hot and cold foods in a
commercial food service operation, experience in volume food production
preparing salads, soups, stocks, sauces, entrees, starches, and vegetables.
Fifteen (15) hours of work weekly. Supervision and evaluation by an
internship coordinator. Prerequisites: FON104, FON180, and
permission of Department or Division. Course Notes: FON271AC may be repeated
for a total of six (6) credits. |
||
|
|
||
Go to Competencies Go to Outline
|
MCCCD
Official Course Competencies: |
|
|
|
|
|
FON271AC 1999
Fall – 2011 Fall |
Culinary Studies Internship |
|
1.
|
Complete individualized
professional cooking work experience learning objective(s) in consultation
with a faculty coordinator and a job supervisor. (I) |
|
2.
|
Perform assigned job-related duties in a satisfactory
manner. (II) |
|
3.
|
Complete a weekly log documenting work responsibilities
and the accomplishment of each learning objective(s). (III) |
Go to Description Go to top of
Competencies
|
MCCCD
Official Course Outline: |
|
|
|
|
|
FON271AC 1999
Fall – 2011 Fall9 |
Culinary Studies Internship |
|
I Work
Experience Objective(s) A Development B Approval C Completion II Job Performance A Student evaluation
B Employer
evaluation C Completion of
required work hours III Weekly Log A Documentation of
work responsibilities B Documentation of
achievement of objective(s) |
|