May 09, 2025  
College Catalog 2025 - 2026 
  
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College Catalog 2025 - 2026

CUL-245 Culinary Capstone: Food and Beverage Operations

This capstone lab draws on all previously learned and practiced culinary arts curriculum. Ingredient knowledge, cooking fundamentals, menu design, sanitation, and delivery of service culminate in a student-driven menu and dining experience. Technical emphasis will be placed on purchasing, inventory, storage, cost control, menu engineering, and sanitation. Creative emphasis will be placed on seasonality, ingredient potentials, menu design, concept, and presentation. Additional expenses may include supplies, equipment, and/or uniforms.
Prerequisites CUL-215  and CUL-225  
Gen. Ed. Course No
Mass Transfer Course No
Credits: 4