A continuation of CUL210, this capstone course builds upon basic skills, introduces more advanced culinary skills, and stresses communication in an operating food production environment. Students are required to develop and execute menus and pricing, including menu specifications, purchasing, receiving and storage of foods, and analysis of business activity from a profit perspective. (2 classroom hours, 4 lab hours)
Prerequisites
Semester Offered
Fall
Spring
Notes
Limited to Culinary Arts Certificate students only.