Culinary Arts Capstone

Catalog description

This course will serve as a capstone course integrating all competencies attained. Students will be encouraged to elaborate on previously learned theories to produce food items on a more up-scale basis with attention focused on menu planning, cooking techniques, plate presentation, dish originality, costs and markings. Note: This course may involve the use of alcoholic beverages for instructional purposes. Students who are 18 years of age or older may be required to handle, mix, or serve alcohol under the supervision of authorized instructional personnel. Students are not required to taste or consume alcohol and may request a waiver from this requirement.