CUL 191 - Culinary Maritime Internship

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 320 hours of work during the enrolled summer semester. Group 2 course.

Credit Hours


Contact Hours


Recitation Hours


Required Prerequisites

CUL 208 and CUL 211 and be in possession of a MMC, and completed Safety Colleges and EMBARK Training. Signature required by Department Chair.

General Education Outcomes supported by this course

Communications - Direct

Course Learning Outcomes

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