This practicum provides the opportunity for the student to assume the managerial functions of menu planning, purchasing, recipe development, food safety plans and stock control, and apply appropriate policies and procedures to food service operations in the field. The student will further develop the interpersonal skills of teamwork and dealing with clients. Each student will assume the responsibility of planning a theme menu in a facility. Students complete Food Safe Level II certification as a requirement of this practium. Graded S/U.

Prerequisite(s): A minimum "C" grade in CMNS 1118, ENGL 1123, or 1127; and an "S" grade in FSRV 1219.