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CUL:250Culinary Arts Capstone6

The course will be operational in nature by requiring the student to use both technical knowledge and managerial ability to organize and complete a commercial simulation of a one meal operation. The application of theory will be used and tested in the lab setting. Prerequisites: CUL 201, CUL 205, CUL 215 all with a minimum grade of "C" and HRM 205 and Reading Proficiency.