CULA 299 - Capstone

Credit(s): 5

Prerequisite(s): CULA 240.
Corequisite(s): BMGT 210.
This course stresses the importance of personal assessment, self-expression, and individual outcomes. Weekly assessments include creativity, skill strengths, and competency values. This course is taken in the student’s final semester and includes the graduate practical culinary examination and portfolio review. (Spring Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Follow organizational structure and job descriptions.
Develop value, vision, missions statement for “ownership” group.
Conduct a market survey.
Complete SWOT analysis for market and business.
Apply demographic and psychographic data in assessing market and targeting markets.
Develop business concept well suited to target markets.
Develop menu and service concept in reflection of business and mission.
Develop marketing calendar for business.
Write, cost and price menu.
Conduct menu tastings and soft opening.
Write business standards and menu specifications.
Organize point of sale system to efficiently support ordering and financial analysis.
Consult on business logo development.
Train and schedule workforce.
Organize preparation and production scheduling.
Open and operate business.
Apply interpersonal, conflict resolution and supervisory skills in real time.
Conduct daily financial analysis and adapt operations accordingly.
Summarize the conditions that must exist in a supportive, successful organization.
Present operational analysis to panel of local business people at conclusion of business operations.