Food & Nutrition Internship - 1
Advanced practicum application of required knowledge, skills, work ethics and technology in developing a broader understanding of the food service industry. Off campus work internship under supervision of a food service professional. Practicum sites must be approved by the instructor. This course emphasizes integrating theory with practical food service applications. Participation criteria may vary among the participating food service professional organizations. Uniform is required. Transportation provided by the student. Prerequisite: FDSV B52, B55a, B55b, B55c, B55d, B59. Recommended: NUT B10, Reading level 5 or 6. Hours: 18 disc/semester and 60 unpaid or 75 paid practicum. CCS: Occupational Education. Not Transferable: Associate Degree Only.