FNH 293 - Co-op for Culinary & Hosp Prof
The co-op experience provides the student the opportunity to use the knowledge and skills learned in the classroom while working in a culinary or hospitality driven establishment. The experience is conducted under the supervision of a faculty facilitator who assists the student in developing a written training agreement which meet the objectives of the program, student and employer. Students work a minimum of 150 hours, with 130 hours as paid employment an the additional 20 hours as Service Learning. Faculty facilitator meets at least twice with employer to discuss the student progression. Student must secure employment or be employed at an appropriate Culinary or Hospitality driven job prior to the first day of class in order to complete required hours by the end of the semester.
Prerequisites: Student must have completed at least 15 credit hours in Food, Nutrition & Hospitality (FNH) courses and department approval.
Credits: 2(Lec: 1 Other: 10)
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