In this second of a two-course sequence, senior culinary students write and present their final project including supporting documentation such as a back-of house operations plan, financial plan, market analysis, etc. Students will prepare a business plan brief as well as a complete and thorough back-of-house operations plan. Students will prepare a tasting of their menu by presenting 3 courses to faculty and guest judges. The goal of (CAPK 498) is to operationalize the the proposals by fleshing out the management, service, operational, marketing, finance, and ethical issues associated with implementation. All culinary and baking/pastry lab courses require a C or better for a passing grade. Pre-requisite(s): completion of part 1 of the Capstone program, HOS 480. As well as, the core requirements of the Culinary BA program. Co-requisite(s): None. 4 quarter hours