CU 270

Culinary Capstone

This course will celebrate the culinary styles, restaurants, and chefs who are in current industry focus. This class also examines historical menus and methodology. The style, substance, and quality will be explored and studied. During the hands–on production students will be exposed to historical and contemporary production, products and cooking methods.

  • This course includes the National Restaurant Managerial 30 hour ServSafe class and certification exam

Associated Programs

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