CUL 236 - Restaurant Capstone

Lecture: 2 Lab: 3 Credit: 3

This course includes capstone competencies for culinary arts students. Students manage and work multiple stations, develop food specials, cost menus, take inventories, produce a menu analysis, and expedite food from the kitchen to the dining room in the student-run restaurant.

Prerequisite: CUL 215 and CUL 216

Grade Type: Letter Grade
Division: Culinary Institute of Charleston