CULN4479

Using the knowledge and experience gained through previous lecture and lab experiences, this capstone course provides students with hands-on managerial experience in the planning, organizing and direction of kitchen production. Students will rotate through experiences as chef, station cook and dining room manager. These experiences will help students develop a personal/professional cooking style through creativity, innovation and synthesis based on previous lab exposures. The lab will emphasize refined sauce making, braising, smoking, cooking proteins to order and sophisticated plate presentation.