HMGT 281. Culinary Arts Practicum I (JCCC)

A qualified chef who is a member of the American Culinary Federation will supervise this on-the-job apprentice training. Upon successful completion of this course, the student should be able to apply food preparation and presentation techniques and gain experience in all phases of food service operation.

Prerequisite(s): Acceptance into the American Culinary Federation Chef Apprenticeship training program and hospitality management department approval.

Credits: 2