Culinary Capstone

Catalog description

This course is the capstone of the Brightwater Culinary Arts Degree, designed to demonstrate all the skills learned throughout the program and integrate its key pillars. This course is designed to give students an understanding of how a successful restaurant is run, developing skills relevant to basic culinary skills and sanitation, management, and wait-staff. Students will be given hands-on experience in the daily operations of a restaurant, rotating through various positions and stations to provide an overview of all aspects of the restaurant industry. Throughout this course, students will work in teams to create a seasonal lunch or dinner menu that meets established school triple bottom-line standards and incorporates concepts learned throughout the program including health, food/beverage cost, labor, local economies, the environment, conservation practices and waste management. Students will implement all aspects of restaurant operations including inventory, ordering, food preparation, restaurant service and critique their own work.