200

This course provides students the opportunity to continue the first internship for another 400hours to gain additional knowledge and deepen their internship experience. Credit is awarded on a pass-fail basis for full-time employment amounting to an additional 400 hours over a 3-month period. Each student must complete this 400-hour supervised intern -ship at an approved internship site and maintain a 3out of5 e score on supervisor evaluations. Students must produce and average submit written reports, a business analysis paper, and an internship portfolio. Enrollment in this course requires prior approval from the college's Career Services and must be completed the quarter immediately following CUL 206. Prerequisite: CUL 206

This course exposes students to the world of off-premise catering. The lifecycle of a catering event is discussed from the initial call, through concept development, pricing, and execution, to final billing. Taught from the different perspectives of the players on the team, the salesperson, event planner, chef and kitchen staff, and service captain and serving staff. Students gain insight into what makes this type of foodservice unique in the industry. Pre-requisite(s): None Co-requisite(s): None. 3 quarter hours