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Jun 10, 2026
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PUBLISHED 2026-2027 Credit Catalog
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COOK 302 - Capstone Year 2
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
Time Guidelines
The standard instructional time for this course is 34 hours.
Prerequisites
Concurrent Prerequisites:
- COOK 203
- COOK 303
- COOK 307
- COOK 317
- COOK 333
- COOK 350
- COOK 304
- FDPM 300
- NUTR 313
One of:
One of:
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