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.
CUL 236 Restaurant Capstone
Lec: 2.0 Lab: 3.0 Credit: 3.0
Course Offered
FallSpring
Letter GradeGrade Type
Division
Culinary Institute of Charleston