Mar 29, 2024  
2020-2021 Undergraduate Catalog 
    
2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

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HM 480 - Culinary Management Capstone

3 Credit Hours
Prerequisite: HM 410   This course is designed to demonstrate the skills and knowledge learned in the culinary management concentration courses, core hospitality management courses, business courses, and general education courses. Students will write a Business Plan for a restaurant or catering business demonstrating their understanding and analysis of menu planning and design, facilities planning, marketing, accounting, purchasing, hospitality information technology, leadership, and more. The course will conclude with a “Culinary Showcase” formal reception.



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