Offered spring. Prereq., enrolled in final semester of program, minimum of "C" in all CUL and FSM courses, or recommendation of Culinary Program Director. On-the-job training in position related to each student's career goal. This experience increases students' skills, prepares them for initial employment, and increases occupational awareness and professionalism. Students work a minimum of twelve hours each week at an approved site and attend schedules one-hour seminars.