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Cooking Practicum 1 - Introductory (CULI 1182)

After the sixth month of culinary training, students are sent to industry positions for a period of two weeks. During this time students are exposed to the daily routine of the basic institutional kitchen while utilizing both their language and culinary skills learned to date. Students are evaluated by their supervisors in the location of their placement and periodically monitored by their VCC culinary instructor.


* Note: The CRNs listed below could be restricted to specific program areas.


To register for this course, check the information for your program: