CUL 216 : The Capstone Experience for Culinarians
This course is the capstone course for Culinary Arts majors and culminates in the presentation of the Senior Recognition Dinner. Students develop a menu, determine the nutritional analysis for the menu, and plan and execute the plate presentations and beverage services. Students complete their Culinary Arts Personal Portfolio by the conclusion of this course. Successful completion of the practical exam, with a grade of "Pass" is required. In conclusion of this course, Culinary students will have accumulated a minimum of 175-225 practicum hours. Prerequisite: CUL 212 with a grade of C- or better or concurrent enrollment; or permission of the program director. Three lecture hours per week. Instructional Support Fee applies. 3 credits Spring; Day only
- Research and create a gourmet, banquet menu consisting of a Cocktail Reception with both passed hors d'oeuvres and stationary service areas accompanied with appropriate wines and a served, multi-course meal consisting of a soup, small course (meat, fish, poultry), pasta, and entree with accompanying vegetable, starch and salad.
- Establish the method of service appropriate for the menu.
- Experiment with and determine a variety of acceptable plate designs for each of the courses.
- Create and photograph an acceptable tray/ plate setup for each item.
- Determine the nutritional values and adjust the recipes to fall within acceptable nutritional guidelines.
- Establish the cost for each item on a 10-person recipe and individual portion basis utilizing acceptable commodity ordering sheets.
- Complete the PERSONAL PORTFOLIO.