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May 03, 2024
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Fall 2013 Catalog [ARCHIVED CATALOG]
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HC 246 - Banquet and Buffet Management
Credit Hours: 4
A study of the organization and artful presentation of buffets and catered events. Topics to be covered include menu selection, layout, preparation and presentation of meats, poultry, seafood, vegetables, salads, hors d’oeuvres, charcuterie and baked goods. Decorative pieces, including ice carvings, and garde manger work will be included in the buffet presentations.
Prerequisites: HC 126, HC 128
Corequisites: HC 242, HC 244
F/S (C, N)
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