HCM 506 - Culinary Practicum VI

CAREER AND TECHNICAL CREDIT TYPE
1.5 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 the student to develop and practice the skills of a Soup & Sauce Cook.