CHEF 237 — Banquet/Catering Production
3 credits · Business & Information Technology
Description
Planning and implementation of the culinary aspects of catered functions. Development of time schedules, work assignments and service plans for catered events and banquet functions. Production of food items in appropriate quantities for catered events. Costing and control functions are covered.
Prerequisites & Corequisites
None listed.
Sections
No sections scheduled.