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Mar 29, 2024
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PUBLISHED 2022-2023 Credit Catalog [ARCHIVED CATALOG]
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BAKE 253 - 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):
- BAKE 219
- BAKE 221
- BAKE 227
- BAKE 228
- BAKE 251
- BAKE 252
- BAKE 256
- BAKE 266
- KMGT 250
- NUTR 256
Technical Requirements
- BAKE 221 can also be taken at the same time as BAKE 253.
- BAKE 251 can also be taken at the same time as BAKE 253.
- BAKE 266 can also be taken at the same time as BAKE 253.
- KMGT 250 can also be taken at the same time as BAKE 253.
- NUTR 256 can also be taken at the same time as BAKE 253.
- PINT 201 can also be taken at the same time as BAKE 253.
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