Catalog Description
Off campus laboratory training in hotels, restaurants and other allied areas. This final course in the program is designed to provide practical experience in the branch of the industry to which the student shows to be best adapted or in which the student desires additional training beyond that given in prior classes. One unit of credit is earned for 54 hours of unpaid or paid work.
Section Notes
This class requires the use of Canvas and 1 in-person meeting on Jan 26, 2026 from 11:10am to noon, Statler Wing, Rm 014.. Students will also complete coursework in Canvas, which must be accessed using an internet enabled device. This class is part of CityOnline and is 16 weeks. For student support and other services, students can check Welcome to CityOnline.
Requisites
PREREQ: Evidence of passing a CA Food Safety Manager Certification exam administered by an accredited food protection manager certification organization (e.g. Servsafe or National Registry of Food Safety Professionals) per SB 602 & CA Health & Safety Code and approval of the Culinary Arts and Hospitality Department
Learning Outcomes