HCM 503 - Culinary Practicum III

Prerequisites:
HCM 502
CAREER AND TECHNICAL CREDIT TYPE
1.5 credit(s)

Students will complete a total of nine practicums (6000 hours total) in addition to classroom study. Practicums provide the students with on-the-job training following the work processes documented in the IVCCD’s [MCC] Patterns & Standards for the Occupation of Cook. A focus of this practicum is for the student to develop and practice the skills of vegetable cookery.

Course Learning Outcomes

1. Complete logbook of all hours and recipes for duration of practicum.

2. Develop professional skills sucha as ability to take direction, basic management, positive attitude and time management.

3. Develop skills in vegetable cookery.

4. Develop skills in recipe conversion, sanitation, and food preparation.