Course Description

This culinary maritime internship integrates academics with professional maritime work experience. Students earn college credit while working on the water in a galley, gaining valuable hands-on experience. Students must meet with the culinary program director and internship coordinator at least one semester prior to requesting internship placement. Culinary maritime internships require a minimum of 240 hours of work during the enrolled summer semester. Signature required by Department Chair. Group 2 course.

Credit Hours

2

Contact Hours

2

Recitation Hours

2

Required Prerequisites

CUL 201, CUL 208, CUL 210, and CUL 213, and be in possession of a MMC, and completed Safety Colleges and EMBARK Training.

General Education Outcomes supported by this course

Communications - Direct

Course Learning Outcomes

Knowledge:

• Explain key concepts, terms and relationships within the food service industry.
• Identify equipment and products used in professional galley kitchens.
• Connect the use of technique, methods, and procedures to planned end results.

Application:

• Use their culinary knowledge and skill in a commercial galley kitchen setting.

Integration:

• Integrate quality cooking methods and service to produce customer satisfaction.
• Relate interactions between cooking and design, sanitation and management.

Human Dimension:

• Interact with others in a productive manner as part of a kitchen team.
• Interact with clients providing product information and quality customer service.

Caring - Civic Learning:

• Describe the impact of quality food service on successful galley kitchens.

Learning How to Learn:

• Interpret standardized recipes to create various menu items.
• Determine appropriate knife skills and cooking techniques in various galley kitchen situations.