CUL 234 Capstone Project & Practical Exam

2 CR

This course is a formal written examination designed to review the student’s overall knowledge at the completion of all course requirements. There are two major elements: theory and practice. Students complete a five-course gastronomique for service tasting and formal menu presentation, while employing costing, planning and leadership throughout.
Prerequisite(s): CUL 110, CUL 112, CUL 114, CUL 116, CUL 118, CUL 120, CUL 122, CUL 124, CUL 140, CUL 142, CUL 144, CUL 150 or CUL 152, CUL 220, CUL 222, CUL 224, PST 202, PST 204, PST 206, PST 208 with a “C-” or better.

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