Banquet and Buffet Production

Catalog description

Class Hours: 0 Lab/Discussion: 5 Credits: 3 Prerequisite: CULN 121 Corequisite: None Restriction: Enrolled in the Culinary Arts Program. Description: Provides practical experience in all areas of quality food preparation by rotating throughout each station of the à la carte kitchen. Explores the proper techniques of broiling, sautéing, grilling, meat cutting, and cold food stations in the on campus, student-run restaurant. Emphasizes quality control, plate presentation, sanitation, production lists and mise en place. Cross-Listed: No