• Program: Culinary Arts
  • Course: Capstone/Portfolio
  • Course #: CULA1720
  • Total Credits: 2

Course Description

This is the final synthesis and evaluation course to determine the student's ability to enter the hospitality industry. The course is designed to involve student in all aspects of catered events and assess their ability to develop cost and execute an event. To complete the requirements of the course, students will develop an on line portfolio to record their accomplishments in their course of study.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Produce a variety of culinary and bakery items
Demonstrate proper techniques of preparation in the areas of breads, appetizers, soups, salads, entrees, accompaniments and desserts
Demonstrate advanced level skills including proper knife techniques, proper utilization of preparation methods and cooking methods
Create meals following accepted nutritional standards
Prepare mystery basket multi course meals within appropriate time frame
Perform financial calculations needed to meet established objectives
Demonstrate the attributes of a professional Culinarian
Present thoroughly researched culinary topics
Create portfolio that shows overall skill and theory competencies

Credit Details
  • Lecture: 1
  • Lab: 1
  • MnTC Goal: 0
Course Details

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