HCM 503 - Culinary Practicum III

1.50 Credit(s)

Students will complete a total of nine practicums (6000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the work processes documented in the EICC’s Patterns & Standards for the Occupation of Cook . A focus of this practicum is for the student to develop and practice the skills of vegetable cookery. 480 Practicum Hrs.

Prerequisite(s): HCM 502