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Culinary Internship 10316116

  • 3.00 credits
  • Culinary Arts
  • $503.87

    • Provides the culinary student the opportunity to apply cooking skills in a production environment. Ideally, learners will be working in a food service establishment where tickets are generated and food is prepared to order.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Jonathan Reinke
    		$503.87

    Hazard Analysis Critical Control Point (HACCP) For Meat Processors 10316134

  • 2.00 credits
  • Culinary Arts
  • $337.58

    • Explore the Hazard Analysis Critical Control Point (HACCP) process as it relates to professional butchering operations. Understand these requirements and how the HACCP process is used in commercial meat processing operations.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #01 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Required Due Dates Online
    Jan 26 – May 22
    -
    Online
    Travis Teska
    		$337.58

    Responsible Beverage Service 47311400

  • 0.10 credits
  • Responsible Beverage
  • $39.00

    • This is an important course for individuals who want to get an operators license to sell alcoholic beverages and/or sell tobacco products. It is a 4-hour classroom presentation that includes lecture, video and exam.

    1 Course Section
    1 Course Section
    Section Status Start/End Date Register By Instruction Mode Campus Meeting Information Cost
    #PD002 Spring
    Open
    01/26/2026 –
    05/22/2026
    		Online Online
    Jan 26 – May 22
    -
    Online
    Matthew Kecker
    		$39.00