Restaurant and Culinary Capstone
| Course Code | FBMP-400 |
|---|---|
| Lecture hours per week | 4 |
| Lab hours per week | |
| Course Availability | Open |
| Description | This final capstone course will integrate the knowledge and skills acquired throughout the Food and Beverage Management Program. Students will work collaboratively in interdisciplinary teams within the School of Hospitality, Tourism and Culinary Arts (SHTCA) to plan and execute a live food and beverage focused event. |