CULA 2390 - Culinary Capstone

(Formerly CUL 2050 - Culinary III)
3 Credits
1 Class Hour, 4 Lab Hours

A capstone course required for all culinary majors. Topics include recipe development, menu construction, and pricing. Demonstration of proficiency in proper cooking method selection and construction of salads, entrées with appropriate side items, and desserts is required for successful completion of CULA 2390. A grade of “C” or above in all Culinary Arts courses must be earned prior to graduation. Prerequisite(s): CULA 1320, CULA 1321, CULA 1325, CULA 1330 and CULA 2376 with a grade of “C” or higher.

Semester Availability: Fall, Spring

Not part of a Tennessee Transfer Pathway

Syllabus

Click here for course textbook information.