— Sangeeta Jariwala

The hands-on stuff that you do is actually in the course. So we have different activities where we're going to ask you to make different dishes or different pastries or breads in that course in particular. Um, and then you'll upload images of your work and the in process, uh, and then do descriptions of those. And then our online culinary instructors will grade you based on those. Um, our instructors for that course are particularly trained in baking and pastry. Uh, so they will follow you through the entire thing. So, um, there isn't an internship part of it, but there definitely is a hands-on part of it. Um, we do a couple courses where there are in-person internship styles, but those are, are, uh, uh, accredited, um, apprenticeship programs through the American Chef Federation. And those are typically ones that you would take, uh, while you're working at a restaurant and then your boss would typically grade you based on the criteria that Rouxbe has set aside, um, and made into a live course for them as well too. So, hands-on, yes, definitely in person. Yep. You will be doing things in person and you will be doing recipes yourself. The internship aspect is definitely something a little bit different that would be, uh, through your work.