This is a course in the preparation and service of a complete events menu. Students prepare meals for groups that hold their events on campus. Quality and quantity cooking is emphasized, as well as proper plating techniques. Special attention is given to the correct and efficient service techniques for banquets. Planned menus include appetizers, salads, entrees, desserts and beverages. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional chef's uniform to participate in class.
Last Updated: 10/21/2013