Culinary Capstone: The Professional Kitchen

Catalog description

This capstone course integrates the critical competencies needed to lead chef-driven restaurant concepts, which include excellence in menu development, food production, service and management strategies. Students develop a menu that demonstrates consciousness in sourcing and procurement while leading a team through production and service. Students' ability to plan, budget, manage, report finances and demonstrate leadership principles to safeguard an economically sustainable operation are assessed. Prerequisite(s): CUL3131 , CUL3141 , CUL3151 . Offered at Providence 3 Semester Credits