CUL 298 - Culinary Capstone Project

Credits: 1
Variable Credit Course: No

Lecture Hours: 0
Lab Hours: 22
Worksite/Clinical Hours: 0
Other Hours (LIA/Internships): 0

Course Description: Plan and present a 5-course meal. Menu development, cost control, safety and sanitation, management and all cooking and baking principles.

Prerequisite: Department chair permission.
General Education Requirements:

Fulfills Integrate General Education Requirement
Fulfills Think General Education Requirement

Meets FQE Requirement: No
Integrative Experience Requirement: No

Student Learning Outcomes

Demonstrate fundamental cooking techniques, knife skills, sustainable practices and cooking procedures.
Demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
Develop, cost and produce a five-course meal under time constrains and specific requirements.
Record the creative process of creating a multi course menu and assemble a portfolio.
Manage one or more individuals in the process of executing a multi course meal.
PROGRAM OUTCOME: Explain and apply safety and sanitation.
PROGRAM OUTCOME: Demonstrate and assess fundamental cooking techniques, knife skills, sustainable practices and cooking procedures.
PROGRAM OUTCOME: Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
PROGRAM OUTCOME: Identify the role of leadership. Identify the steps necessary to overcome conflict.

Course Contents

Plan a multi course menu.
Cost multi course menu.
Manage and execute a multi course menu.
Food safety and sanitation.
Culinary project portfolio.

Instructional Units: 1.5