Advanced Foodservice Practicum - 3
Practicum application of acquired knowledge, skills, work ethics, and technology in developing a broader understanding of production, service and management functions in on-campus and off-campus foodservice operations. Uniforms are required. Transportation provided by the student. Practicum sites must be approved by their instructor. Field trips may be required. Prerequisite: FDSV B52, B55a, B55b, B55c and B59. Recommended: Reading Level 5 or 6, NUTR B10. Hours 18 disc/seminar and 108 practicum. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.