CUL 129 - Advanced Techniques - Capstone

Credits 3
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. Menu’s 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.
Create, formulate, prepare and present a mystery basket menu of four portions.