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.