CUL 236 - Restaurant Capstone
Lecture Hours: 1 Lab Hours: 6 Credits: 3
Description: 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 website
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
2024-2025
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