CAA190 Commissary Practicum

College of Culinary Arts Culinary Arts Department

Course Description: This course provides students with the opportunity to apply their food production experience in CIV’s vending operations. Under direct report to a Chef Instructor, the student will build on their experiences in prior courses by planning, producing and packaging food for retail sale. This supervised experience will provide the student an opportunity to apply learned skills such as professionalism and organization as well as develop the speed, accuracy and timing that is of importance to success in the field.

Credit Hours: 1.00

Prerequisites: None

Corequisites: None