This is a work-experience course in which the student is required to work a minimum of 200 hours in a college-approved commercial kitchen. This course requires weekly documentation in course management system once registered for course. Students meet with the Assigned CAI Externship Instructor or Culinary Director for externship approval. Once approval is received students begin recording hours. Experience must be completed before or during the last semester of attendance in the program.
Last Updated: 03/01/2016