I. General Information

1. Course Title:
Internship III

2. Course Prefix & Number:
CULA 1134

3. Course Credits and Contact Hours:

Credits - Variable: 1-6

4. Course Description:

The culinary Internship III is designed to provide the student with a purposeful occupational experience. Since each internship is an individualized experience, a training plan is specifically created for each student in conjunction with the training site to which the student is assigned.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

7. Other Prerequisites
Students must be accepted into the Culinary Arts program.

9. Co-requisite Courses:

II. Transfer and Articulation

3. Prior Learning - the following prior learning methods are acceptable for this course:

• Advanced Standing
• Military Experience
• Specialty Schools
• Demonstration

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Culinary Arts Certificate

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Demonstrate interpersonal communication skills	Effectively demonstrate professional, job-related interactions with colleagues in the workplace.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Demonstrate appropriate soft skills; i.e., punctuality, cooperation, time management;
• Demonstrate ethical decision-making as it relates to the workplace; and
• Demonstrate application of theoretical information from multiple courses in the workplace environment.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

2. Laboratory/Studio Sessions

Internship agreement/contract will be created to guide the content/expectations for each individual internship.