CULN 294 – Food Service Practicum

Credits: 5
Class hours: 1 lecture, 2 lecture/lab, 9 lab
Prereq: Approval of instructor or “C” or higher in CULN 120, CULN 130, CULN 150, CULN 160, CULN 221, and CULN 222.
Co-req: CULN 115 and MGT 122.

Description: This capstone course is designed to integrate culinary training with academic studies and field experience using fundamental cooking techniques, food science, aesthetics, managerial principles, and sensory perception as the framework. Students will plan, organize, staff, direct, and control a restaurant on campus. They will be responsible for menu designs, service, finances, purchasing, and productivity. The instructor serves as a resource in the areas of market analysis, menu creation and design, cost control, and financial analysis.

Spring