This course is the final component of the Culinary Arts Institute practicum experience. Students are required to select a college approved practicum site or remain at their previously designated site, and perform 90 hours minimum of practical learning and provide documentation upon completion to the Culinary Resource Specialist or assigned Faculty. Students are required to maintain the standards of the Culinary Arts Institute while representing the program at their host site. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class according to departmental uniform policies. This course is subject to a course fee.
|The following courses must be taken prior to this course|
|BPA 298A - Baking & Pastry Practicum II|
|No Sections Available|