Culinary Capstone Prep
Standard letter grades
Total contact hours
CUL 170 or BAK 170 and CUL 200.
Develop, cost, and determine proper product specifications for the culinary capstone menu.
Course learning outcomes
1. Demonstrate key principles in menu development.
2. Understand and apply steps to appropriately cost a capstone menu.
3. Evaluate proper product specifications for capstone menu.
- Menu development
- Recipe costing
- Product identification
- Product specification
- Product sourcing
Requires uniform and culinary arts tool kit available at the COCC bookstore.