CHEF 1364 (NT) - Practicum (or Field Experience) Culinary Arts/Chef Training

Semester Credit Hour(s): 3 Lecture Hour(s) Each Week: 1 Lab Hour(s) Each Week: 21

Practical, general workplace training supported by an individualized learning plan developed by the employer, college and student.
Fees: Course Fee: $45 When Offered: SP Coordinating Board Approval Number: 12.0503