FSS2940L Culinary Internship (AS)
Prerequisite: Department permission required.
FSS1220L,
FSS1745C,
FSS2248C and FSS1050C (with a grade of C or higher).
The Culinary Kitchen Internship provides students with valuable on-the-job training in real-world culinary operations. Through industry partnerships, students will engage in cooking and pantry station rotations, gaining hands-on experience in various culinary roles. Students will receive critiques from industry supervisors, providing constructive feedback to enhance their skills. This course offers an opportunity to apply hospitality operating principles and training at an approved off-campus hospitality business. Students will examine various control systems critical for profitability and quality in the kitchen. Throughout the internship, students will keep a weekly journal, identifying learned techniques and operational skills, which helps reinforce their understanding and development. Additionally, the course provides students with a foundational understanding of culinary kitchen operating principles and service management, preparing them for a successful career in the hospitality industry. A minimum of 150 work hours is required for successful completion of the internship.