CUL 234 Capstone Project & Practical Exam

1 CR

This course is designed to assess the student’s overall knowledge and skill level at the completion of all curriculum requirements. Students will research, plan, and supervise two commis in the preparation of a five course gastronomique menu (prix fixe) for guests using diverse techniques, ingredients and flavors. The menu should show a common theme throughout the course work. Students will prepare a formal menu using assigned proteins and common market list of food products, while employing yield analysis, planning and leadership throughout the examination process.
Prerequisite(s): Successful completion of the first six quarters of the Culinary Arts curriculum with a C- or better in each course or Instructor permission.