CUL-245 — Culinary Capstone: Food and Beverage Operations
This capstone lab draws on all previously learned and practiced culinary arts curriculum. Ingredient knowledge, cooking fundamentals, menu design, sanitation, and delivery of service culminate in a student-driven menu and dining experience. Technical emphasis will be placed on purchasing, inventory, storage, cost control, menu engineering, and sanitation. Creative emphasis will be placed on seasonality, ingredient potentials, menu design, concept, and presentation. Additional expenses may include supplies, equipment, and/or uniforms. Ed. Course No Mass Transfer Course No
Prerequisites: CUL-215, CUL-225