Mar 29, 2024  
Course/Program Inventory 
    
Course/Program Inventory

CULA 2390 - Culinary Capstone (Final Production)



Credit hours: 3

Course Description:
A capstone course required for all culinary majors. Topics include recipe development, menu construction, and pricing. Demonstration of proficiency in proper cooking method selection and construction of salads, entrées with appropriate side items, and desserts is required for successful completion of CUL 2390.

Student Learning Outcomes:
Students will be able to:

  1. Demonstrate continued development of effective and sound work practices that include knife skills, personal and kitchen organizations skills.
  2. Execute a number of dishes including stock, soups, sauces, seafood, starches and vegetables.
  3. Write and execute a regional American bistro-style menu and prepare items from that menu.
  4. Execute a final exam project consisting of a green salad with emulsified dressing, a seafood course, entrée with appropriate side items and a plated and sauced dessert.