Mar 29, 2024  
PUBLISHED 2022-2023 Credit Catalog 
    
PUBLISHED 2022-2023 Credit Catalog [ARCHIVED CATALOG]

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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