Integrating classroom theory and lab training in an on-the-job experience provides the bridge required to become a baking professional. While spending a minimum of 400 hours in a term of paid employment in the culinary industry, students are given the opportunity to practice and apply the skills gained at the college as a productive full time employee. As part of the work term students will set and evaluate goals, apply self-assessment and prepare a professional portfolio. Performance is monitored and evaluated by the employer, the student, and the Hospitality Department.
Previous employers include: