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Course: Culinary Arts Internship

School Type:
High School
School Max Description:
Culinary Internship
Content Area:
Career Academies and Programs of Study: Consumer Services, Hospitality, and Tourism
Description:
Students participating in an internship will be placed in a professional setting under the supervision of a chef or pastry chef to allows students to apply the skills and knowledge of professional cooking or baking acquired from their previous coursework. The internship includes a minimum of 135 hours, which may be paid or unpaid. This experience is directed by an agreement developed by the culinary arts instructor, the work based learning coordinator, the employer and the student. The agreement identifies the appropriate competencies, duties and tasks in academic, technical and work readiness areas that apply directly to students’ goals in professional cooking or baking. The work based learning coordinator and the instructor are responsible for monitoring students’ placements and documenting students’ progress.
Course Code:
684753
Prerequisites:
Grade 12 Culinary Arts student; ‘C’ or better in Culinary Basics, Professional Cooking or Baking; Concurrent enrollment in Professional Cooking 2 or Baking/Pastry 2
Credits:
1.0
Culinary Arts CTE
Dual Enrollment Compatible Course:
No
NCAA Eligible:
No
Textbooks
Title:
On Cooking or On Baking
ISBN:
9780137155767 or 9780132374569
Grading Factors:

 Learn more about our grading factors. (Administrative Procedure 5121)