HCA222

HCA222

HCA222 Internship II

3 Credit Hours

This course is designed for the student to gain practical experience in the food service industry, in both hands-on production, and management functions. Students successfully completing the internship should be well prepared to take on entry-level positionsin the field. This ideal scenario is for the internship to provide supervision in a hands-on learning environment. Students may focus on one of three main disciplines: Culinary Arts, Baking/Pastries, Front of the house service or management. This course can be used as a substitute for (up to 5 hours) designated technical education courses at the discretion of program instructors. PREREQUISITE: Successful Completion of Technical Certificate. This internship is only available to students in the Associate’s degree program. Students must preenroll in this course and a pre-approved internship site.

2019 Fall Term

Section: INT
Course Format: On-Campus Seats Available: 19/20
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M114D 08/19/19 - 12/16/19 6:26 PM - 6:26 PM Kendra Smith
Type In-Person
Location FHTC M114D
Dates 08/19/19 - 12/16/19
Times 6:26 PM - 6:26 PM
Meeting Days
Instructor Kendra Smith

2020 Spring Term

Section: INT
Course Format: On-Campus Seats Available: 16/16
Type Location Dates Time Meeting Days Instructor
In-Person FHTC 01/13/20 - 05/11/20 6:26 PM - 6:26 PM Kendra Smith
Type In-Person
Location FHTC
Dates 01/13/20 - 05/11/20
Times 6:26 PM - 6:26 PM
Meeting Days
Instructor Kendra Smith