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Join Us for STLCC Culinary Capstone Meals

Students in CUL 250, Culinary Arts Capstone are responsible for planning and managing meals prepared and served by their team of classmates.  Students rotate positions each week as they move through the class either washing dishes, working various stations of food preparation and plating in the kitchen, serving as sous chef and expediting trays for service, serving and ultimately serving as general manager for their meal. This class is a culminating experience that brings together all of the knowledge and skills learned in the various lecture and lab classes taken in the culinary arts program and reinforces the brigade system of kitchen operations along with sanitation and supervision and the need for communication to run a successful food service establishment.

In the Fall of 2017 two sections of this comprehensive class will be in session with one serving lunches on numerous Wednesdays and the other serving dinners on Thursdays.

Lunches

choice of soup or salad, an entrée selection, and dessert for $10.

Dinners

includes soup, salad, a choice of entrée, and dessert for $15.

Purchase a Ticket

Fall 2017 CUL: 250 Restaurant Operations Meal Schedule

AB Dining room in the Jack E. Miller Hospitality Studies building Forest Park

Section 402 Lunch (Wednesday) noon $10.00/ticket

Student Name Date of Meal
Jacob Prater 9/20
William Butcher 9/27
Jeremy Bailey 10/4
Barb Wand 10/11
Brandon Green 10/25
David Cary 11/1
Austin Quigley 11/8
Spencer Wyms 11/15
Daniel Woehlke 11/29
Tylor Speas 12/6

Section 450 Dinner (Thursday) 6p.m. $15.00/ticket

Student Name Date of Meal
Nailla Lacey 9/21
Matt Westphal 9/28
Aaron Turner 10/5
Rhiannon Gonzalez 10/12
Domonique Barber 10/19
Erika Adisa 10/26
Ashley Connor 11/2
Thomas Economou 11/9
Matt Silies 11/16
Robert Liggett 11/30