COOK 203 - Capstone Year 1

Course Description:
This capstone provides an opportunity for you to demonstrate practical culinary skills and key theoretical learning from the first year of the program, including content from Culinary Management 1 and 2. You will be individually assessed through a practical capstone project, as well as through written and oral assessments.

3 Credits

Prerequisite(s):

COOK 204
COOK 207
COOK 217
COOK 223
COOK 227
KMGT 202

Prerequisites that allow concurrency.

COOK 233
COOK 253
COOK 263
COOK 267

Corequisite(s):

KMGT 250