The student will develop the knowledge and skills required to plan, organize, and execute volume banquet service. Emphasis is placed on menu planning, presentation for banquets and buffets as well as the creativity and problem solving required of event planning. Whenever possible, students will be stewards of our environment by encouraging plant-forward cuisine, zero or reduced waste initiatives, and supporting sustainable food systems. Students will work as a team while leading student volunteers to perform the various functions required to execute a successful event for the dining public. Group 2 course.
Required Prerequisites CUL 111
and CUL 118
General Education Outcomes supported by this course
Critical Thinking - Direct