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.
SLOs:
Upon successful completion of this course students will be able to:

Complete a logbook of all hours and recipes for duration of practicum.
Develop skills in recipe conversion, sanitation, and food preparation.
Develop professional skills such as ability to take direction, basic management, positive attitude and time management.
Develop skills of vegetable cookery.