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Course Title: Culinary Capstone Project

Title Abbreviation: CULINARY CAPSTONE

Department: CUL

Course #: 298

Credits: 1

Variable: No

IUs: 1

CIP: 120503

EPC: 850

REV: 2024

Course Description

Plan and present a 5-course meal. Menu development, cost control, safety and sanitation, management and all cooking and baking principles.

Prerequisite

Prerequisite: Department chair permission.

Contact Hours (based on 11 week quarter)

Lecture: 0

Lab: 22

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:

Vocational Preparatory Required for ATA degree

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution	Course #	Remarks
N/A

Learning Outcomes

After completing this course, the student will be able to:

Demonstrate fundamental cooking techniques, knife skills, sustainable practices and cooking procedures.
Demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
Develop, cost and produce a five-course meal under time constrains and specific requirements.
Record the creative process of creating a multi course menu and assemble a portfolio.
Manage one or more individuals in the process of executing a multi course meal.
PROGRAM OUTCOME: Explain and apply safety and sanitation.
PROGRAM OUTCOME: Demonstrate and assess fundamental cooking techniques, knife skills, sustainable practices and cooking procedures.
PROGRAM OUTCOME: Identify and demonstrate fundamental baking techniques, weights, measurements and standard recipe execution.
PROGRAM OUTCOME: Identify the role of leadership. Identify the steps necessary to overcome conflict.

General Education Learning Values & Outcomes

Revised August 2018 and affects outlines for 2019 and later.

Think

Definition: Think analytically, logically, creatively, and reflectively.

Integrate

Definition: Apply knowledge, skills, and methodologies from multiple disciplines.

Course Contents