Work Integrated Learning: Culinary
| Course Code | COOK-444 |
|---|---|
| Lecture hours per week | |
| Lab hours per week | |
| Course Availability | Open |
| Description | Work Integrated Learning is a required course for students in Culinary Management, predicated on the premise of experiential learning/work-study within a Culinary Management environment. This course provides a meaningful experiential learning experience in approved field placements within the Culinary Management field, enabling the student to relate classroom theory to the practical world, enabling additional experiential learning opportunities in career preparation. Work Integrated Learning enables the student to better understand the dynamics of the industry, increase their knowledge of industry best practices, professionalism and provides a competitive advantage of experience in the job market. |