CUL 27000 — Culinary Capstone
The course culminates with an “opening night” upscale dining experience. It is designed to demonstrate all skills learned over the last three semesters and includes preparation of a final culinary project that meets the learning outcomes required in specific cooking/lab and lecture courses. Also includes a review of culinary principles, the demonstration of sanitation skills and safety practices, the display of an advanced level of professionalism and proficiency in kitchen operations and food preparation, menu planning/design, purchasing, beverage service and appreciation.
Prerequisites: CUL 10400, HOS 10000, HOS 10200, HOS 22000