CUL 236 - Restaurant Capstone

Class: 1 Lab: 6 Credits: 3
This course will include capstone competencies for culinary arts students. Students will 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.

Prerequisite(s): Take CUL 216 with a minimum grade of a “C”.

Course Topics:

Opportunity to develop an individual menu
Develop a restaurant theme based on the individual menu
Use a POS System in an A La Carte Setting
Develop and execute an a la carte menu in a restaurant setting bi-weekly for up to 50 people

Textbooks:
Textbook information can be found on the Book Inn Web site

Required Materials:

Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.

Grading System:
An overall grade of C or higher is required for transferability.

A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59

Student Learning Outcomes:

Develop food specials for a food production line.
Cost out a menu.
Take an inventory.
Conduct a Menu Analysis.

For SCC Online Courses:
If the course you are taking is online, please review the SCC Online Course Policies that include:

Identity Verification
Required materials for all online courses
Mandatory Attendance Requirement
Orientation and Support
Proctored Exams

Standard SCC Course Policies:
Please review the Standard Course Policies on the following topics:

Academic Integrity
Add/Drop period
Attendance
Classroom Conduct
Equal Access
IT Access
Online Behavior
Online Confidentiality
Services For Students with Disabilities
Student Concerns
Student Help Services
Withdrawals

Official Course Syllabus
2022-2023