Capstone Project Practical

In this class students work in teams to develop signature recipes. They will test and execute recipes for a three-course menu resulting in a finished cook book. The capstone project will include menu planning, writing standardized recipe cards, recipe costing, ordering, marketing, producing, plating and photography of a multi course meal. This course will follow principles learned from all courses of the Culinary Management Program including but not limited to Menu Planning, Principles of Kitchen Management, Culinary and Baking Techniques, Introduction to Global Cuisine, Cuisine ala Carte, Computers for Hospitality, Advanced Culinary Techniques, Professional Development Strategies II, Principles of Advanced baking and Pastry Techniques, Retail & Quantity Food Production, and Restaurant Management Theory.