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The usefulness of externships, students in a university program gaining practical experience in the workplace as a course of study, has long been established in Culinary Arts and other fields requiring high skill levels. Historically, the desired externship outcome was limited to the analysis of a finite quantity of restaurant specifics, and a general overview of a limited number of operational functions. While the students' responsibility for deep learning has increased, teaching methods designed to provide these critically evaluated student outcomes have not evolved at the same pace....