| |
Sep 19, 2026
|
|
|
|
|
CULA 293 - Culinary Practicum
Credits: 1
This capstone course allows students to apply the full range of culinary knowledge and skills developed throughout their training. Under the guidance of culinary faculty, students will design, plan, and execute a complete menu, from concept to delivery. Course activities include menu planning, recipe development, food costing, ordering, receiving and preparation. Through this hands-on, real-world experience, students gain practical, on-the-job training in professional kitchen operations and menu implementation.
Graded: Letter Grade.
Prerequisite(s): CULA 215 .
Offered: Spring.
Two lab hours.
Max Class Size: 12
Add to Portfolio (opens a new window)
|
|
