HOSP 1940 — HOSP-1940 Culinary Arts/Professional Baking Field Experience

Supervised on-site work experience in culinary arts/professional baking. Students required to function in variety of workstations to reinforce learned classroom/lab skills. May be repeated up to three times with departmental approval.

Part of

• Hospitality Management (Culinary Art), Associate of Applied Business
• Professional Baking, Certificate of Proficiency
• Professional Culinarian/Cook, Certificate of Proficiency

Source ↗

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