MEAT 254 - Capstone Year 1

Description
This capstone provides an opportunity for students to demonstrate practical skills and key theoretical learning from the first year of the program, including content from Meat Cutting, Operations, Culinary Management 1 and 2. Students 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.