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
2
Contact Hours
2
Recitation Hours
2
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
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.
