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Sep 19, 2026
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CULA 251 - Restaurant Concept
Credits: 4
A capstone class designed to demonstrate the students’ competencies gained throughout the previous semesters of study. After a lecture component in restaurant start up and design, students complete a final project in which they design a new business concept, including location, floor plan, equipment purchases, legal and tax matters and menu design. Students write a restaurant menu, a marketing plan and a business plan that includes financial statements and projected budgets for the first year of operation. The second part of this class is a practicum in which each student presents a four-course meal from the menu of the business plan. Each student presents their meal to the chef instructor as part of their final.
Prerequisite(s): CULA 265 .
Offered: Spring.
Two lecture hours, four lab hours.
Max Class Size: 12
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