Catalog 2017-2018 
    
    May 26, 2018  
Catalog 2017-2018 [ARCHIVED CATALOG]

CULA 195 Capstone, Portfolio

5 credits
Students construct a professional portfolio of all culinary experience obtained to date which will include current resume, cover letters, current job postings, 5 year plan and copies of all certificates and awards achieved during their time in the program. Students will design and prepare either a 4 course meal for 12 guests or baking presentation utilizing skills learned throughout the program.

Prerequisites: CULA 120 , CULA 127 CULA 128 , CULA 128 , CULA 144 , and CULA 146  or BAKE 122  

Quarters Offered: Fall, Spring

Global Outcomes:
This course teaches to the global outcome of Teamwork.

Student Outcomes/Competencies:
Upon successful completion of this course students will be able to:

  • Design and prepare a cost effective and marketable menu
  • Cost out each recipe for the menu and prepare a note book for the luncheon or bakery display
  • Execute menu to plan using skills gained throughout time spent in the program
  • Collaborate with fellow students and instructors on implementation of said menu
  • Prepare a resume and demonstrate effective interviewing skills
  • Prepare a five year plan and vision statement
  • Assemble a portfolio of all work including certificates and awards


Total Hours: 60 Lecture Hours: 40 Lab or Clinical Hours: 20