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.
This class requires use of Canvas with no required in-person meetings. Students will complete coursework in Canvas, which must be accessed using an internet-enabled device. This class is part of and is 17.5 weeks. For student support and other services, students can check .
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