HCM 507 - Culinary Practicum VII

Credit(s) 3.00
Co-op Hours: 12.00

This course is the seventh in a series of nine practicums (6,000 hours total) in addition to classroom study required for completion of the degree. 1040 hours are required for this practicum. Practicums provide the students with on-the job training following the work processes documented in the EICC’s Patterns and Standards for the occupation of cook. This course can be repeated for credit.

Prerequisite(s): A minimum grade of C in HCM 506.
SLOs:
Upon successful completion of this course students will be able to:

Complete a logbook of all hours and recipes for duration of practicums.
Demonstrate duties required of a lead cook.
Demonstrate the ability to perform all of the duties that would be required of a sauté, fry or Garde Manger cook.