Courses & Programs

Banquet Cooking and Service

COURSE CODE: CUL 250

CREDITS: 3

PREREQUISITES: 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.

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.