CATERING AND BANQUETS

Catalog description

This course examines the varied ways in which banquets and catering events may be executed. Terms relating to equipment and technology, food preparation, service, and presentation will be discussed. Students will follow the principles and techniques associated with preparing and serving food to large groups and modern batch cookery. An emphasis will be placed on maintaining quality and foundational cooking methodology. Students will also learn how to organize, plan, and operate a banquet/catering kitchen. This course requires students to make themselves available for two catered events within the current semester that may not be scheduled during regular class hours. Students are required to follow Culinary Department dress standards. (formerly FN 173)