WVNCC | West Virginia Northern Community College



WVNCC | West Virginia Northern Community College

Capstone

CART 275
SENIOR SEMINAR


INSTRUCTOR:
Marian Grubor CCE 304-214-8869 mgrubor@wvncc.edu
Chris Kefauver 304-214-8946 ckefauver@wvncc.edu
Mark Glass 304-214-8866 mglass@wvncc.edu

TEXT : None

Supplemental text: None

CLASS TIMES: As arranged

CATALOG DESCRIPTION
This course is designed to be the final course the culinarian takes before graduation and certification by the American Culinary Federation. The student will review important concepts through participation in class discussions, demonstrate mastery of all program outcomes through comprehensive written and practical exams; and will submit a portfolio as part of this course.

COURSE OBJECTIVES: MCG’s
Learning Outcomes:

1. To prepare using ACF guidelines a total meal for guests.
2. To take all necessary tests for ACF certification.
3. To demonstrate proficiency in the skills taught in the Culinary program.

Learning Objectives:
1. Demonstrate proficiency in Sanitation skills
2. Demonstrate proficiency in Organizational skills in meal preparation
3. Demonstrate proficiency in Cooking skills
4. Demonstrate ability to have food taste good
5. Demonstrate presentation skills
6. Demonstrate knowledge of comprehensive culinary techniques
7. Be exposed to CPR techniques
8. Demonstrate ability to write a resume
9. Demonstrate ability to go on an interview


ATTENDANCE

GRADING

Class Participation % 20 100-90 A
Test % 0 89-8- B
Homework % 0 79-70 C
Final Exam % 40 69-60 D
Practical Exam % 40

Tentative Class Dates:

 

Tentative Practical Test Dates


September 15, 2012 Organization

September 30. 2012 Resume due

October 15 2012 Interview due

TBD TEST OUT

TBD CC Test