RESTAURANT CAPSTONE

Catalog description

The overall goal of this class is to further develop and refine the student's culinary skills within the confines of a fine dining restaurant and to allow the student creative opportunities in developing specials and management foundations. Students will learn and implement the newest culinary trends, culinary techniques, and regional dishes while preparing various hot and cold food including but not limited to braised, stewed, grilled roasted, garde manger, molecular gastronomy, and pastry items. Throughout the class the students will work in a team setting and will partake in specific duties assigned to him or her in positions developed around the needs of the restaurant. Students will also be involved in the everyday managerial operations of the restaurant dealing with developing a restaurant manual and accounting procedures that mange the profitability of the restaurant.