BAKE 301 - Capstone Year 2

Course Description:
This capstone provides an opportunity for you to demonstrate practical baking/pastry 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:

BAKE 253
BAKE 300
BAKE 310
BAKE 320
BAKE 360
BAKE 365
BAKE 380
BAKE 450
KMGT 320
PROJ 323

Corequisite(s):

KMGT 325