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Baking Capstone

Course Code:
BAK 462
Course Group(s):
Capstone Courses, Degree Applicable
Course Description:

This course is the culminating course designed to give students the opportunity to demonstrate that they have obtained the goals of the program. This final course will ask students to demonstrate their culinary technique, aesthetic appreciation, research, management, and leadership abilities. Students will design and execute all of the aspects of managing a conceptual baking business. During their Executive Pastry Chef rotation, students will create a menu, order food supplies, develop a budgetary proposal, and assign duties pertaining to food production and front of house service. At the completion of Executive Pastry Chef rotation students will prepare and defend a portfolio which will include a complete research report. 

Credit:
4
Prerequisites:

SENIOR Standing

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