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Culinary Arts

CAP 191


Externship


Course Description

This course is designed to give the student additional work experience in a first hand quality run establishment. This will be done by rotating through various work stations. A weekly log book will be generated and reviewed to track the students' progress. The instructor will do a skill assessment based on the written project at the end of the semester.

Prerequisites

(A requirement that must be completed before taking this course.)

  • This is an elective course and requires departmental approval for enrollment.

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Explain the various work stations in the externship operation.
  • Summarize the production lists used in the operation.
  • Explain the HAACP sanitation standards for the operation.
  • Explain the standard specification of the products used in the operation.
  • Summarize the processes used for purchasing and inventory control for the operation.
  • Summarize the processes used for the issuing and storage of product for the operation.
  • Document the recipes used in each station of the operation.
  • Explain the skills learned in each station of the operation.
  • Summarize the operation’s menu's relationship with each station.
  • Explain nutritional components of the operation's menu(s).
  • Explain the mise en place of each station assignment.
  • Provide a financial analysis of the operation’s menu.
  • Explain the production work flow of the operation.
  • Relate the integration of the computer front of the house programs to the kitchen operation.
  • Relate the integration of the computer back of the house programs to the kitchen operation.
  • Summarize the front of the house policies and procedures used in the operation.
  • Summarize the various knife skills techniques obtained at each station of the operation.

Course Schedule

Currently no sections of this class are being offered.


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