CULN285 Culinary Capstone
Department of Business, Innovation, and Legal Studies: Culinary Arts
- I. Course Number and Title
- CULN285 Culinary Capstone
- II. Number of Credits
- 2 credits
- III. Number of Instructional Minutes
- IV. Prerequisites
- Must be a Culinary Arts or Baking and Pastry Arts degree program student. Permission of the Department of Business, Innovation, and Legal Studies.
- V. Other Pertinent Information
- Lab fees apply.
- VI. Catalog Course Description
- As the culminating course in the Culinary Arts and Baking and Pastry Arts programs, this course provides students with a supervised practical experience to apply previously learned skills and theory in a group culinary production. Concept development, menu creation and plan execution are included in this hand-on course.
- VII. Required Course Content and Direction
Course Learning Goals
- employ appropriate, effective, safe, and sanitary methods of handling foods and equipment in the kitchen lab;
- formulate recipes for use in a culinary project;
- construct a menu for use in a culinary project;
- analyze profitability of recipes and menus by calculating food costs;
- apply professional methods of food and beverage preparation; and
- demonstrate proficiency in the planning and production of a culinary project.
Planned Sequence of Topics and/or Learning Activities
- Culinary project development
- Menu design
- Recipe development
- Food costing and profitability analysis
- Production scheduling
- Culinary project execution
Assessment Methods for Course Learning GoalsStudent mastery of knowledge and skills will be assessed with a review and evaluation of the culinary project.
Reference, Resource, or Learning Materials to be used by Student:See course syllabus.