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Jul 11, 2025
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HCM 507 - Culinary Practicum VII 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] Patterns & Standards for the Occupation of Cook. A focus of this practicum is for development of the skills of a Pantry Cook and Garde Manger.
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 as a Pantry Cook and Garde Manger. |
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