CUL 495 - Culinary and Dietary Operations Capstone

Credits: 1
Lecture Contact Hours: 1
Description: This capstone course allows students to develop diet plans and menus based on their understanding of human physiology and the dietary needs and restrictions of consumers. These diet plans and menus will present evidence of the student’s ability to analyze financial and physical resources; demonstrate leadership, quantitative, technology and communication skills; and recommend proper safety methods. Successful completion of this course will exhibit the student’s proficiency in optimizing operational activities within a culinary establishment while developing appropriate diet plans and menus using available resources.

Prerequisites: ACCT 330. BUS 220. CUL 350. CUL 360. NFS 320. NFS 480.
Corequisites: NFS 491 if not taken previously.
Recommended: None.

Course Category: Occupational
This Course is Typically Offered: Spring Only
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Course Competencies

Create diet plans and menus based on an understanding of the physiology surrounding dietary needs and restrictions of consumers.
Analyze financial and physical (space, equipment, inventory, labor and overhead) resources necessary in a culinary establishment.
Optimize operational activities.
Develop leadership skills and communication plans necessary in a culinary establishment.
Apply quantitative and technology skills and resources necessary in a culinary establishment.
Prescribe necessary food and kitchen safety measures.