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Culinary Arts Cooperative EducationIn this course, experiential learning takes place in diverse
industry work settings in the U.S. and internationally.
Selected students are exposed to various culinary and
pastry arts kitchen rotations. Upon completion, the student
will have a better understanding of the demands
and expectations of the food service industry. Students
must attend a mandatory information session and have
a minimum GPA of 3.0 to participate in co-op. Academic
credit is awarded for this “hands-on” experience.
Prerequisite: Completion of all freshman level coursework.
Quarter Credit Hours 15.0
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