FSS 2942 - Culinary Internship 3 Credit Hours (Offered Fall, Spring, Summer) The Program Director has the discretion to provide override approval as it relates to the waiver of required program/discipline-related courses. This course provides a planned work-based experience that will provide students with an opportunity to fine- tune skills learned in coursework and enhance workplace skills through supervised practical experiences related to their career objectives. Internship requires a minimum of 135 clock hours of work. May be repeated for credit, but grade forgiveness cannot be applied. Prerequisite(s): FOS 2201 (Sanitation and Safety Management), FSS 1202L (Food Production I) with a C or better, FSS 1221lL (Food Production II) with a C or better