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Catalog Course Search Details

New Course: this course was added after the last catalog

 Course Title:   Culinary Capstone Project

 Title Abbreviation:   CULINARY CAPSTONE

 Department:    CAHM

 Course #:    298

 Credits:    1

 Variable:     No

 IUs:    1

 CIP:    n/a

 EPC:    n/a

 REV:    2014


 Course Description  

Comprehensive performance and knowledge based assessment for completion of the Culinary program. Includes creating a project portfolio.

 Prerequisite  

Department chair permission

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 11

Lab: 0

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
N/A

Learning Outcomes

After completing this course, the student will be able to:

  1. Demonstrate the ability to plan and execute a multi course menu.
  2. Develop an understanding of purchasing, receiving and costing of a multi course menu.
  3. Manage one or more individuals in the process of executing a multi course meal.
  4. Record the creative process of creating a multi course menu.
  5. Demonstrate knowledge in food safety and sanitation.
  6. Create a culinary project portfolio.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

3. Communication

Definition: Understanding and producing effective written, spoken, visual, and non-verbal communication.

Outcomes: Students will be able to . . .
3.2 Recognize, produce and demonstrate appropriate interpersonal, group, and public speaking skills.

7. Aesthetics & Creativity

Definition: Interpreting human experience through engagement with creative processes and aesthetic principles.

Outcomes: Students will be able to . . .
7.1 Demonstrate an understanding of the creative process.
7.2 Demonstrate knowledge of aesthetic principles.

8. Mathematical Reasoning

Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.

Outcomes: Students will be able to . . .
8.2 Correctly apply logical reasoning and mathematical principles to solve problems.

Course Contents

  1. Plan a multi course menu.
  2. Cost multi course menu.
  3. Manage and execute a multi course menu.
  4. Food safety and sanitation.
  5. Culinary project portfolio.