CULA1720 Capstone/Portfolio

This is the final synthesis and evaluation course to determine the student's ability to enter the hospitality industry. The course is designed to involve student in all aspects of catered events and assess their ability to develop cost and execute an event. To complete the requirements of the course, students will develop an on line portfolio to record their accomplishments in their course of study.

Credits

2

Course Requirements and Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Learning Outcomes

The following outcomes will be addressed in the course:
Produce a variety of culinary and bakery items
Demonstrate proper techniques of preparation in the areas of breads, appetizers, soups, salads, entrees, accompaniments and desserts
Demonstrate advanced level skills including proper knife techniques, proper utilization of preparation methods and cooking methods
Create meals following accepted nutritional standards
Prepare mystery basket multi course meals within appropriate time frame
Perform financial calculations needed to meet established objectives
Demonstrate the attributes of a professional Culinarian
Present thoroughly researched culinary topics
Create portfolio that shows overall skill and theory competencies

Text and References

A list of textbooks required for this course is available at the bookstore.

Course Scheduling

The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.

Accommodations Statement

Disability Services assists students with disabilities who need accommodations to access programs, services and college activities.  If this applies to you, please contact the DS Office on your campus to initiate the accommodations process. 
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544

Campus

Brooklyn Park Campus Eden Prairie Campus 952-995-1300

Credit Details

lecture:

1

lab:

1