Culinary Fundamentals III (CULI-210)
2014 Spring 
Location: All Locations Listed

Description: The student will work in an approved commercial food service operation submitting weekly reports on duties performed and skills learned and/or improved upon. Actual working time in the commercial operation must, at a minimum, be 344 hours.

Textbook information can be found here.
01/13/2014 - 05/16/2014 Field Experience R. Rhymes
E Time: Days: Seats: 7

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