HSM-290 Culinary/Hospitality Intern

Credits: 3
Contact Hours: Lec 0 Lab 0 Practicum 9
Tier Rate: Tier I
This course encompasses a supervised work experience in the major field which provides the opportunity to make practical application of the knowledge and skills attained through coursework. An individualized instructional management plan will determine goals to be accomplished. Seminars may also be required. This course will serve as the Capstone course for Hospitality majors. Students must receive a Grade of “C” or better to passtheCapstone exam. Please see the department chair of the specific program area for application. Prerequisite(s): Completion of 30 credit hours and 2.0 GPA or advisor’s approval.

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