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Culinary Research & Planning Seminar

Course Code:
CUL 461
Course Group(s):
Degree Applicable
Course Description:
The Culinary capstone course series gives students the opportunity to demonstrate that they have obtained the goals of the program. This course addresses the goal that to contribute to the food industry, culinarians must be able to explore new concepts, trends, and methods that hold the potential to enrich the dining experience. In this first course, students will research a dining experience concept. The student will develop a literature review that will include a rationale for studying that concept, a public sector interested in the concept, and an overview of the appropriate research methodology needed to address a specific research question. The resulting Capstone Project plan will then be implemented in the second course of this series: Capstone Kitchen and Menu Management. Pre-requisites: CUL 320 American Gastronomy and CUL 260 Commercial Cooking and Catering.
Credit:
3
Prerequisites:
Prereq: (CUL 320 Lecture Lab combined Min Grade: D Min Credits: 3.00 And CUL 260 Lecture Lab combined Min Grade: D Min Credits: 6.00)
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