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| Course Title | Cred | Days | Time | Room | Seats Avail | Instructor (Fees) | |
| CULA_299x_01 | Capstone: Professional Chef IV Meets: 8/22/2016-12/15/2016 Kalispell Campus | 12cr | MWTh MWTh | 8:00AM-10:00AM 1:00PM-4:00PM | BSS 135 BSS 138 | 21 | D Nerdig H Karp D Nerdig |
Capstone: Professional Chef IV Prerequisite: instructor's consent.Part IV and the final course in the Professional Culinary Arts Series. This course provides a practical approach to planning, organizing, and managing a restaurant. Students will apply competencies developed throughout the culinary arts program in order to establish a working restaurant. Students are responsible for everything from initial conception of the restaurant to menu planning, food costing, creation and testing of original menu dishes, cooking, serving, and presentation of the final menu to guests at live luncheons in front of paying customers. | |||||||
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This information was last updated on Friday, December 16, 2016 at 1:40:02 PM