Aug 10, 2022  
2014-2015 Undergraduate College Catalog 
    
2014-2015 Undergraduate College Catalog [ARCHIVED CATALOG]

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HSP 205 - Banquet Catering Operations


This course is designed to prepare students for career opportunities in the banquet & catering departments of hotels, institutional food service or as individual entrepreneurs. The emphasis is on principles of menu planning for quantity food production, equipment knowledge and use, kitchen and facilities planning, food preservation techniques and the preparation and service of banquet events and food festivals. Students will develop specialized regional and international menus for a multi-course meal select recipes, determine a purchasing list, and participate in the preparation and service of the meal to guests. Special attention will be paid to the selection of appropriate recipes, purchasing of optimal ingredients, bulk cooking methods proper presentation, and food preservation and holding techniques. . Students will also analyze and evaluate the success of each event they take part in. This course includes a 5-hour lab experience each week.
Prerequisites: HSP-130 HSP-130L
Credits: 3
BUS



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