Internship III | St. Clair College
Course Code
Course Credit

Students will have the opportunity to gain practical skills in our own teaching restaurant. Skills such as preparation and readiness for service, executing dishes in a timely manner in an a la carte environment, cooking on a line, and dealing with client requests and needs. Students will be servicing the public where the preparation area and service line are open concept and visible to the public. Students will be required to take a leadership role.