CUL 270 : Culinary Arts Capstone

Transcript title

Culinary Arts Capstone

Credits

5

Grade mode

Standard letter grades

Contact hours total

110

Lecture hours

20

Lab hours

90

Prerequisites

CUL 170 or BAK 170, and CUL 200.

Description

A culmination of all the skills learned in the Culinary Arts program. Students operate a fine dining, a la carte restaurant and demonstrate back of the house skills (food safety and sanitation, knife cuts, dry heat cooking methods, moist heat cooking methods, combination cooking methods, vegetable cookery, starch cookery, sauce cookery, and final plate presentation) as well as guest interaction and dining room service.

Learning outcomes

1. Demonstrate professionalism, organization and safety and sanitation as applied to kitchen and dining room service in an active restaurant.
2. Execute the proper preparation and service of a fine dining meal.
3. Demonstrate and critique various cooking methods as applied to the current Elevation menu and special events.
4. Design final plate presentation as applied to the current Elevation menu and special events.

Content outline

Kitchen Equipment
Restaurant Staff Relations
Restaurant Point Of Sale Systems
Menu Design Considerations
Safety
Sanitation
Organization
Recipe Costing
Purchasing
Receiving
Labor Needs
Inventory

Required materials

Requires uniform and culinary arts tool kit available at the COCC Bookstore.

Grading methods

Grades will be determined by daily competency based applied learning activities, midterm, and final exams.

Outside of
expected

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