CA8. 353 Banquets & Buffets Lab D
Provides students the opportunity to participate in actual banquet and buffet functions, from small caterings to very large banquets. Set up, production load, banquet and catering plans, service techniques, organizational skills, costs and breakdown systems are presented. Students will exercise leadership skills as they actively participate, communicate and help others learn as a member of a team. Students will provide service and satisfy the expectations of diverse groups of customers.
Prerequisite
Prerequisite:
CA8. 350 Banquets and Buffet Lab A and
CA8. 351 Banquets and Buffet Lab B with a grade of C or better.
Offered
Offered Spring only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Students will participate in planning, ordering, preparation, and service of banquets and buffets. Students will participate in evaluating foods items for service. Students will gain knowledge in setting the buffet table for commericial service. Students will apply and refine supervisory skills. Students will work with culinary team members and successfully interact with internal and external stakeholders.