This class is the final course of the Culinary Arts and Hospitality pathway and for the required Senior Capstone Project. The curriculum is based on the requisite skills to run a successful restaurant and catering business. Our assignments work with satisfying real customers and give students valuable feedback on their knowledge and skills. Topics include marketing, menu design and management, controlling fixed and variable costs, and HR skills.
The Senior Project allows students to differentiate their area of research to delve deeper into topics they feel are most impactful to them. These are proudly presented at the end of the year at the senior exhibition night.