HCM 504 - Culinary Practicum IV

Prerequisites:
HCM 503
CAREER AND TECHNICAL CREDIT TYPE
3 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 protein fabrication.

Course Learning Outcomes

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

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

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

4. Develop skills of protein fabrication.