Course Code
BAKE 250
Academic Year
2016-2017
This practical component offers students the opportunity to transfer knowledge and skills from academic courses to the work place. Students are required to complete a seven-week (40 hours per week) training practicum in an approved setting. The apprenticeship model is used allowing students to observe professionals in working environments while building competency of specific skills in the baking and pastry food-service operations. Successful completion of this course is based on the fulfillment of competency-based requirements.