CUL 236 - Restaurant Capstone

Lecture: 2 Lab: 3 Credit: 3
Contact Hours: 75
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. This course will provide students with an opportunity to enhance their skills in the student-run restaurant.

Prerequisite: CUL 215 and CUL 216
Additional Notes: None

Grade Type: Letter
General Education Category: None
Division: Culinary Institute of Charleston