HCM 505 - Culinary Practicum V

CAREER AND TECHNICAL CREDIT TYPE
3 credit(s)

Students will complete a total of nine practicums (6,000 hours total) in addition to classroom study. Practicums provide the students with on-the job training following the IVCCD’s [MCC] Standard’s and Practices for the Occupation of Cook.

Course Learning Outcomes

1. Complete a logbook of all hours and recipes for 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 a broiler/grill cook.