Transcript title

Baking Industry Internship

Credits

6

Grade mode

Standard letter grades

Contact hours total

200

Other hours

200

Prerequisites

BAK 140.

Description

Supervised work experience designed to expand career knowledge and experiential confidence while increasing knowledge, speed, timing, organization and the ability to execute industry skills on a repetitive basis. Students will receive a diverse work experience designed on a systematic rotation of different stations in the kitchen, dining room and general operations positions.

Learning outcomes

1. The student is able to secure an internship site and successfully display fundamental culinary arts techniques at a repetitive level on multiple cooking stations on a rotating basis.
2. The student will be able to identify strengths and weaknesses in individual preparation through self-analysis, evaluations and reflective journaling.
3. The student can successfully display fundamental management and operations knowledge on multiple cooking stations on a rotating basis.
4. The student can successfully display fundamental baking and pastry techniques at a repetitive level on multiple cooking stations on a rotating basis.
5. The student can successfully display fundamental service and beverage management techniques at a repetitive level on multiple stations on a rotating basis.
6. The student can successfully display farm-to-table sustainable practices at a repetitive level on multiple stations on a rotating basis.