FDST 2803 - Culinary Capstone

Description
This course is the capstone of the Brightwater Culinary Arts Degree, designed to demonstrate all the skills learned throughout the program and integrate its key pillars. This course is designed to give students an understanding of how a successful restaurant is run, developing skills relevant to basic culinary skills and sanitation, management, and wait-staff. Students will be given hands-on experience in the daily operations of a restaurant, rotating through various positions and stations to provide an overview of all aspects of the restaurant industry. Throughout this course, students will work in teams to create a seasonal lunch or dinner menu that meets established school triple bottom-line standards and incorporates concepts learned throughout the program including health, food/beverage cost, labor, local economies, the environment, conservation practices and waste management. Students will implement all aspects of restaurant operations including inventory, ordering, food preparation, restaurant service and critique their own work.

Pre-Requisite
Student has received department permission for this course. Contact the department for information.

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Work as a team to conceive, plan and execute a culinary event
Exhibit kitchen professionalism
Forecast event food/equipment needs
Manage expenses for the event
Participation in all Capstone related events

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

Develop a business plan
- As a team develop a business plan to support your culinary event
- Create and communicate a comprehensive business plan
Develop a culinary event
- As a team create and communicate your event to the class
- Analyze the effects of various costs on financial sustainability
Execute the culinary event
- As a team and using class members as labor execute your business plan through the culinary event
- Effectively execute fundamental methods of food and beverage preparation
- Demonstrate stewardship

Learning activities

Daily lecture
Class discussion
Oral presentation
Create and communicate a comprehensive business plan
Analyze the effects of various costs on financial sustainability
Develop a marketing plan
Communicate effectively the importance of Professionalism and practice behavior and appearance accordingly
Effectively execute a culinary event
Critique events

Assessments

Lab competency based learning activities including daily participation
In class worksheets to facilitate participation
Oral presentation on their culinary event
Assignments including weekly quizzes that are multiple choice and short answer
Final written exam with questions that are multiple choice, fill in the blank and short answer
Final lab practical including ingredient ordering, recipe scaling, sensory evaluation and recipe execution for each culinary event

Grading guidelines

Attendance - 40% of overall grade
- Lab
  - Professionalism, organization and competency-based participation
- Lecture
  - Active participation in lecture and discussion
Quizzes and Assignments - 15% of overall grade
Leadership - 5% of overall grade
- Leadership, food safety and sanitation/sustainability
Oral Presentation - 5% of overall grade
Culinary Event - 20% of overall grade
Written Exam based on event - 15% of overall grade
Scale: A = 90-100 B= 80-89.9 C=70-79.9 D=60-69.9 F=0-59.9