2021-2022 Catalog and Student Handbook 
    
    Oct 25, 2021  
2021-2022 Catalog and Student Handbook
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HMGT 2390 - Culinary Capstone (Final Production)


Credits: 3

A capstone course required for all culinary majors.  Topics include recipe development, menu construction and pricing.  Demonstrations of proficiency in proper cooking method selection and construction of salads, entrees with appropriate side items and desserts is required for successful completion of HMGT 2390.  (NT)

Prerequisite(s): HMGT 1425  



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