CUL 290 - Culinary Arts Internship

Credits: 3
Lecture Contact Hours: 1
Off Site Contact Hours Without Faculty: 12 - 40

Description: This is an applied course within Occupational Programs specializing in the field of Culinary Arts. This experience provides a practical application of the competencies and skills taught in the classrooms and labs. Students will work directly with industry professionals for validation of the training they have received. Employment will be approximately 12 to 40 hours per week at the employer’s location within an approved culinary venue. Students registered in this internship course are considered Schoolcraft College students with all rights, responsibilities, and privileges of a student. Internships may be paid or unpaid based upon placement.

Prerequisites: CUL 103.

Current ServSafe Manager’s Certificate or successful completion of the CUL 102 Sanitation course.

This is an elective course for currently enrolled culinary students and requires departmental approval.
Corequisites: None.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Winter/Spring/Summer/Fall
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Course Competencies

Explain the various workstations in the internship operation.
Summarize the process of classical and contemporary cooking techniques.
Exhibit professional food safety and sanitation practices.
Demonstrate comprehension of flavor profiling, ingredient selection, nutrition, and presentation principles.
Summarize the processes used for purchasing and inventory control for the operation.
Demonstrate proficiency in the use of culinary industry-specific equipment.
Document the recipes used in each station of the operation.
Explain the nutritional components of the operation’s menu(s).
Demonstrate food costing and yield management practices.
Demonstrate proficiency in the use of communication protocols specific to the culinary industry.