HCM 503 - Culinary Practicum III

Credit(s) 1.50
Co-op Hours: 6.00

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.

Prerequisite(s): A minimum grade of C in HCM 502.