Courses & Programs

Banquet Cookery and Service I: Receptions and Buffets

COURSE CODE: CUL 205

CREDITS: 2

PREREQUISITES: Prerequisite: 24 credits in CUL designated courses to include CUL 101, CUL 107, CUL109, and CUL 112, each with a C- or better.

An intensive study of both the technical and managerial skills used in banquet food production and service, with special emphasis on the planning and execution of receptions and buffets projects. Topics covered include hot and cold buffets, cocktail receptions, off-premises catering, and the control and service of alcoholic beverages. Prerequisite: 24 credits in CUL designated courses to include CUL 101, CUL 107, CUL109, and CUL 112, each with a C- or better.