CULA 245G

Students will be required to complete 225 hours of practical hands-on learning at an approved on-site internship or off-site externship. Students are required to rotate through a variety of stations and to reinforce their learned lecture and lab skills. While completing the intern/externship students must submit required documentation and evaluations of their experiences. Students are required to maintain NCC culinary standards while representing the program at their host site. Restricted to Culinary Arts majors.