Description
Prerequisite: Applied Nutrition/Nutrition, Culinary Arts, Event Management, or Hospitality Management majors/minors. This course builds on the major concepts of foodservice management and student understanding of the foodservice industry. The course focuses on a selected specific foodservice topic and skill set. In addition to classroom activities, students will be assigned laboratory experiences in The Keeter Center that are central to the practicum topic. Topics will change each semester. This course may be repeated up to four times for a total of four credits. Students may not repeat the same practicum topic. Fall/Spring