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Capstone Executive Chef Experience

Course Code:
CUL 465
Course Description:
In this course students demonstrate understanding of the goals of the program. They consider the evolution of the food industry, and research future trends. Students develop a literature review concern a specific topic in the industry and its relationship to public health, demonstrate their culinary techniques, and display leadership abilities. Students will design and execute all of the aspects of managing a theoretical restaurant. This includes creating a menu that reflects a thoughtful theme, ordering food supplies, developing a budgetary proposal, and assigning duties for food production and front of house service. At the completion of their Executive Chef experience students will prepare and defend a portfolio which will include a complete research report. This course satisfies the Capstone requirement.
Credit:
6
Prerequisites:
Prereq: (CUL 270 Lecture Min Grade: D Min Credits: 4.00 And CUL 245 Lecture Lab combined Min Grade: D Min Credits: 4.00 And CUL 230 Lecture Lab combined Min Grade: D Min Credits: 3.00 And HOS 331 Lecture Min Grade: D Min Credits: 3.00)
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