COOK 302 - Capstone Year 2

Course Description:
This capstone provides an opportunity for you to demonstrate practical culinary skills and builds on key technical and theoretical learning from the second year of the program, including content from Culinary Management 1-5. You will be individually assessed through a practical capstone project, as well as through written and oral assessments.

3 Credits

Prerequisite(s):
Concurrent Prerequisites:

COOK 203
COOK 303
COOK 307
COOK 317
COOK 333
COOK 350
COOK 304
FDPM 300
NUTR 313
KMGT 320

Corequisite(s):

KMGT 325