FSS2942 Culinary Internship -

3 Credit Hours

(Fall, Spring, Summer)

The Program Director has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses. This course provides a planned work-based experience that will provide students with an opportunity to fine- tune skills learned in coursework and enhance workplace skills through supervised practical experiences related to their career objectives.

Prerequisite(s): FOS 2201 ,FSS 1202L with a grade of “C” or better, and FSS 1221L with a grade of “C” or better.