CUL 215 - Elements of Banquet & Catering

Hours: 1

This course challenges the culinary student to learn about the banquet process from start to finish in the capacity of menu developer, food preparation and planning, food service, function breakdown, and customer relations. As an advanced course, it draws on all elements to learn successful banquet and catering operations. Students are required to participate, as a manager or staff, in five planned functions that may not be within the scheduled class times.

Prerequisite: CUL 103 and CUL 115
Yearly Cycle:
Fall