FSDT 2080 - Culinary/Hospitality Capstone

Capstone class for the Culinary/Hospitality Program. Students will discuss current food service topics, create resumes, practice interview skills, complete a portfolio, and complete a written comprehensive exam and a hands-on practical exam. This is used to prove that our students are skilled and prepared to enter the workforce.

Location: L
Credits: 1
Classroom Lecture Hours: 7
Lab Hours: 30
Prerequisite(s): FSDT 2020