HCM 530
Culinary Capstone
Kirkwood Community College · UGRD · Fall 2026
Catalog description
Integrates the skills, knowledge, professional qualities and attributes required by the industry. Integrates creation of a multi-course menu to demonstrate proficiency in crucial functions including ingredient preparation, fabrication, sauce production, application of classical cooking methods, mathematical decision-making, cost control, sanitation and nutritional analysis. Arts & Sciences Elective Code: B
Sections
Current meeting, instructor, credit, and enrollment details
CRF01
3 openSeats: 13/16 seats Last recorded: Aug 14, 2026, 3:59 AM- Days & times
- Mo Tu We Th · 10:00 AM – 12:00 PMTh · 10:00 AM – 12:00 PMFr · 10:00 AM – 12:00 PMFr · 10:00 AM – 12:00 PMSa · 10:00 AM – 12:00 PM
- Meeting dates
- Nov 30 – Dec 5
- Location
- The Kirkwood Center 182; The Kirkwood Center 191; The Kirkwood Center 182; The Kirkwood Center 191; The Kirkwood Center 191
- Instructor
- Jeremy Ralph
Section notes
If closed, waitlist available until the class start date. Reminder to students: once the course is in progress, students on the waitlist may not attend class and will be notified if a seat in the class becomes available. A lab fee of $120 applies to this section A laundry fee of $2.25 applies to this section