This is a FOURTH year capstone course is a capstone course in the Culinary Arts Program of Study.  It is intended to provide a work-based learning experience for students to develop further understanding of professional issues, utilize employability skills, and demonstrate mastery of academic and technical skills learned through the Program of Study.  The work-based learning experience provides opportunities to apply and practice the knowledge and skills learned in previous courses and gives students hands-on practical experiences related to professions in food prep and service, restaurant operations, and related fields of occupation.  Upon completion of the course, a proficient student will be able to discern multiple pathways to a career in culinary arts, necessary steps toward applying for a postsecondary program, necessary steps toward applying for a job, and reflect on program goals and aspirations.  Instruction will be delivered through the classroom environment in conjunction with a work-based learning placement, such as an internship.  

Prerequisite: Advanced Culinary Art: Pastry and Savory (TTV3000).  Placement in this course is based on the recommendation of the CTE Pathway teacher and availability of student placement.  See CTE Pathway teacher for more information.

Contact: Joycelyn Kong