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2020 Fall 15 Wks
CULI160/Laboratory/V01 - Back of House Kitchen Practicum | Credits 2.00
An experiential learning course within a 'back of the house' culinary operation teaches students about the nuances of a busy kitchen. Practical workplace training is supported by an individualized learning plan. Prerequisites: C or better grade in CULI 101; prior completion or concurrent enrollment in CULI 102 and ENGL 101; HRMG 100, HRMG 105; MATH 090 if required by placement testing; previous completion or concurrent enrollment in RDNG 116 if required by placement testing. 2 Cr. (6 Lab.) Fall and spring semesters.

    Teaching Mode:  On-Campus Meetings



Registration Type Traditional
Fees N/A
Instructors Bisson, Amanda G
Blackman, Patrick O
Duration 8/31/2020 - 12/18/2020
Schedule TBA  12:00 AM - 12:00 AM;  Coltivare, Coltivare, Room PrdKtc
Credit Types Audit Credit Contract Dual Credit Equiv. Credit Global Connections Sr Audit Tech Prep X-Enroll
Class 8 Seats | 2 Remaining

Primary population and other student populations allowed to register for this course:
 Primary Population# Others Allowed# Others Registered
Campus  Tompkins Cortland Community College80
Program  Under Grad80
College  Acct/Bus./Int'l Bus.80
Curriculum  Culinary Arts - 380
Class Level  First Year86
Population  General80