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May 04, 2024
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Catalog 2022-2023 [ARCHIVED CATALOG]
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CART 220 Capstone6 credits
Students will construct a professional portfolio including a current resume, cover letter, professional recommendations, and any certificates or awards received. Students will showcase skills and competencies in an American Culinary Federation (ACF) style exam or similar exercise.
Prerequisites: CART 145 , CART 150 , and CART 155
Corequisites: CART 205 and CART 215
Course Outcomes
Upon successful completion of this course students will be able to:
- Plan and execute a menu using skills gained throughout their time in the program
- Cost out recipes for a menu
- Prepare a resume and other documents needed for employment
- Demonstrate skills and techniques required of cooks in the industry
Program Outcomes
This course teaches to the following program outcomes:
- be prepared for employment as cooks, short order cooks, pantry cooks, prep cooks, front line cooks, sauté cooks, and grill cooks
- obtain certification from the American Culinary Federation as a Certified Culinarian
- meet the Skills Standards of American Culinary Federation
Total Hours: 100 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 80
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