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. No

Prerequisite(s): A minimum grade of C in

HCM 100

and

HCM 156

.
SLOs:
Upon successful completion of this course, students will be able to:

Demonstrate how to initiate, plan, prepare, and present a culinary course menu.
Present culinary portfolio that includes documentation of their work.
Initiate, plan, prepare and present a culinary menu of your design.
Develop a timeline for accomplishing various steps of the capstone.
Provide regular update reports to instructor and work collaboratively with instructor.
Demonstrate and present completed menu.