PCOI290 Culinary Arts Capstone

This course will be the culmination of the competencies learned in Professional Cook training Levels 1 and 2. The student will design a fine dining Table d’Hôte Menu to showcase and demonstrate the skills required for the advanced certificate in culinary arts. This will include ordering supplies, creating a four course menu, structuring a work schedule, service of the menu items, plate design and presentation, required mise en place, and breakdown/ clean up of the stations used. Students will participate as Sous Chef, Cook , Server, Busser, Dishwasher and Food Runner.