Culinary Students Complete Capstone Dinner

Nash Community College CUL 250 Classical Cuisine students recently served a five-course formal dinner to faculty, staff and guest chefs as part of their capstone project. Each student hosted six guests with judging on plate presentation, timing, table design, menu design, composition of menu, and each course; an appetizer, soup/salad with bread, Intermezzo, entree, and dessert.

The capstone counts towards half of the students’ grade for the semester and is a culmination of everything they have learned since beginning the program. Grading also includes their overall knowledge of food and sanitation. Knife skills, sauces, baking, Garde Manger, (sausage making, salads, dressings and cold larder work) cooking methods including regional and classical foods are all essential skills learned throughout the program. Students must also turn in recipes, menus and cost, a grocery list and purchasing lists as part of the capstone.

Upon graduation, the students receive photographs of each of their recipes and projects completed during the two-year program to serve as a portfolio including recipes from the capstone.