CUA 261 - Culinary Apprenticeship Practicum

Institution:

Jefferson State Community College

Subject:

Culinary Arts

Description:

1 semester hour Prerequisite: Permission of program coordinator The student will complete the final practical exam required by the American Culinary Federation to complete a formal chef apprenticeship. The student will demonstrate knowledge of an entry-level culinary professional within a commercial foodservice operation responsible for preparing and cooking sauces, cold foods, fish, soups and stocks, meats, vegetables, eggs and other bakery items. The student will demonstrate a basic knowledge of food safety and sanitation, culinary nutrition, and supervisory management. This course must be taken during the last semester of apprenticeship. (F, Sp, Su)

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.jeffstateonline.com

Phone Number:

(205) 853-1200

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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