Lec. 2Lab. 3Cr. 3Prerequisite(s): CUL 102, ENG 100, HOS 155, MAT 120 or higher, RDG 100, and instructor approval. This course will include capstone competencies for culinary arts students. Students will manage and work multiple stations, develop food specials, cost menus, take inventories, produce a menu analysis and expedite food from the kitchen to the dining room.