HCM 530 - Culinary Capstone

Credit(s) 1.00
Lecture Hours: 0.25
Lab Hours: 1.50
This course is a comprehensive assessment of abilities learned throughout the culinary program. Students will demonstrate skills, knowledge, professional qualities and attributes required by the industry. Integrates creation of a multi-course menu to demonstrate proficiency in crucial functions including ingredient preparation, fabrication, sauce production, application of classical cooking methods, mathematical decision-making, cost control, sanitation and nutritional analysis.

Prerequisite(s): A minimum grade of C in HCM 100 and HCM 156.