CRT280B1 Directed Practice: Baking & Pastry 6 credits
Prerequisite(s): Instructor consent
This course offers students workplace experience in a variety of supervised settings that are applicable to the development of a student as a professional in the food service industry. Students will have the opportunity to work in different areas under the direction of chefs and food/beverage managers. Externships will be progressive training experiences structured to fit the background and career goals of each individual student.
This course may be taken 2 times for credit.