CUL 129 - Advanced Techniques - Capstone

3 Credits
Demonstrate hot and cold preparation skills in the planning, costing, developing, and preparing of various menu and food displays. All menu dishes are graded on taste, appearance, cost effectiveness, feasibility, and overall customer appeal, as well as strict sanitation procedures. Menus include 1.) Composed cold platter to ACF standards and instructor’s criteria. 2.) Hot food preparation of a 5-course menu with six portions is completed. 3.) Mystery basket challenge to ACF competition standards will be completed.

Course Outcomes

Plan, create, formulate, prepare and present a six-course menu for six portions.
Plan, create, formulate, prepare and present a cold food platter based on the ACF guidelines for Cold Food competitions for eight.
Create, formulate, prepare and present a mystery basket of a 5 course menu for six portions.