Banquet Cooking and Service
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 a variety of special events. Topics covered include buffets, cocktail receptions, formal dinners, off-premises catering, and the control and service of wines and alcoholic beverages. One lecture hour per week and 70 clock hours in special events as assigned throughout the semester. Prerequisite: Grade of C- or better in CUL 101 and CUL 105, or HCA 130; and a passing score on the NRAEF ServSafe Certification Exam.