Students attend scheduled seminars and submit written reports, work logs of their experience, verified competencies and recipe reports as part of the portfolio. This course is a continuation of CART 250. The course is a combination of field service and seminar with the emphasis on the field service. Interns work in an approved food service facility performing the duties of a cook and are under the supervision of the chef in charge. Work evaluations are done by the supervisor.
Students attend regular progress seminars and submit written reports.
You are to be at all seminars or make arrangements with instructor. Size of facility 2. B. Back of House 3. Hours of Operation 4. All information must completed and signed by appropriate individuals.