SPICE (SKILLS PROGRAM FOR INTERNS IN CULINARY EDUCATION)

To be eligible for placement in the SPICE program, students must successfully complete the following prior to registration.:

Eligibility

• FOS-1201
• FSS-1223C
• Register in the FSS-1941, FSS-1942, FSS-1943, or FSS-1944 and attend the Food Practicum Orientation at least once prior to placement.
• Possess a current ServSafe Certification for Managers through HCC.
• Must complete HCC Career Resources Center step.
• Complete the Mandatory Orientation session for practicum.
• Be officially registered for the practicum course before placement by the Hospitality Coordinator.
   

Note: Please allow up to five (5) business days for follow-up after course registration and orientation.

• Complete FOS-1201 and FSS-1223C. (Must pass ServSafe exam and provide a copy of the certification card).
• Availability to work at a practicum site at least 16 hours per week.
• Complete a resume and cover letter.
• White HCC chef coat, black pants, and chef hats.
   

Practicum experiences may last up to 16 weeks, with students required to work a minimum of two days per week. Each practicum consists of 125 hours. Students may register for a maximum of two practicums per semester, in which case they are expected to work three days per week to meet the combined hourly requirements.

While food practicums are an academic requirement and essential for receiving a grade, it is critical that students are placed early enough in the semester to complete the full 125 hours. Placement is not guaranteed; however, both the student and the Food Practicum Coordinator share responsibility for securing a practicum site.

Final placement decisions are made by the hosting site and site supervisor, who reserve the right to accept or decline students based on their own criteria. Students are encouraged to utilize the HCC Career Resource Center for assistance with résumé development, mock interviews, and other career readiness resources. The Food Practicum Coordinator will also provide feedback and support as needed throughout the placement process.

All food practicums are conducted in person and may be either paid or unpaid in positions, scheduled during the day or evening depending on availability.

During the practicum, students are expected to:

• Remain actively engaged in their assigned roles,
• Comply with all site-specific rules and expectations,
• Adhere to the policies and procedures of the Food Practicum Program.
   

Professionalism, punctuality, and a commitment to learning are essential components of a successful practicum experience.

Student interns are required to complete and sign all documentation associated with the Food Practicum process. This includes obtaining necessary signatures from both the work-site supervisor and the Food Practicum Coordinator.

Interns must complete a minimum of 125 hours at their assigned placement site and fulfill the learning objectives outlined in the Internship Training Plan.

Ongoing communication is essential; therefore, student interns are expected to maintain regular contact with both the site supervisor and the Food Practicum Coordinator throughout the duration of the practicum.

Student interns should have adequate and reliable transportation to and from placement and are expected to arrive at practicum sites on time.

At SPICE, our students are evaluated through a comprehensive Intern Evaluation Report completed by their work-site mentors across Tampa’s dynamic hospitality and culinary industry. This evaluation measures professional qualities such as teamwork, cooperation, dependability, initiative, and quality of work during their internships at local restaurants, catering companies, and hotels.

The feedback consistently highlights our students’ professionalism, strong work ethic, and commitment to excellence. Through these real-world placements, they develop practical experience, customer service skills, and confidence that prepare them for successful careers in hospitality and culinary management.

COURSE DESCRIPTION AND COURSE OUTCOMES

Course Prefix and Number: FSS 1941, FSS-1942, FSS-1943, FSS-1944

Course Title: Food Practicum

Credits: 2 Credits

Course Description: A coordinated work-study course involving class work and field experience. Objectives determined by the student and teacher coordinator will be used to evaluate the student.

Prerequisites: FOS 1201, FSS 1223C. Student must pass ServSafe Certification Examination. College level reading, writing, and math skills required.

Course Objectives

Upon completion of the course the student should be able to:

Complete 125 hours of industry work experience in a kitchen/restaurant environment

1. Demonstrate competency in at least five of the following objectives: Stewarding, Breakfast Cook, Vegetable Cook, Butcher, Broiler Cook, Soup/Sauce Cook and/or Pantry Garde Manger
2. Understand the important role that sustainability plays in the food service industry
3. Obtain knowledge of the tools, equipment, and products utilized at the work site
4. Apply sanitation/safety practices during the internship experience
5. Establish and accomplish individual job-related objectives
6. Participate in the food production process and identify industry terminology