2026-2027 Catalog and Student Handbook 
    
    May 02, 2026  
2026-2027 Catalog and Student Handbook

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)

Semester Availability: Spring

Prerequisite(s): HMGT 1425  
Division: BTD