CULN 294 : Culinary Arts Practicum
1 lecture, 2 lecture/lab, and 9 lab
Approval of instructor or "C" or higher in CULN 185, CULN 242, and CULN 271.
This capstone course is designed to integrate culinary training with academic studies and field experience using fundamental cooking techniques, food science, aesthetics, managerial principles, and sensory perception as the framework. Students will plan, organize, staff, direct, and control a restaurant on campus. They will be responsible for menu designs, service, finances, purchasing, and productivity. The instructor serves as a resource in the areas of market analysis, menu creation and design, cost control, and financial analysis.