CULP203

This capstone course covers the unique culinary traditions, cultural influences, and ingredients that have shaped American regional cuisine into a melting pot of tastes and traditions will be investigated. Students will embark on a comprehensive overview of culinary and baking/pastry skills, as well as, menu planning, supervision, costing, implementing cost controls and marketing in preparation for the national written Sous Chef certification exam with the American Culinary Federation. Further development of leadership skills will also be emphasized.

SPR

All Years