CA8. 354 Banquets & Buffets Lab E
Covers the planning and execution of a banquet, buffet or catering as a member of a team. Students evaluate food for taste arrangement, adherence to theme, cost, etc. Students learn set-up, service and clean up procedures for a large food function. Required: Instructor approval.
Offered
Offered Fall only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Demonstrate the skills required of planning, coordinating, and executing banquet and buffet functions. Create an event that outlines timelines, logistics, staffing, marketing and promotion, budget considerations, menu and recipe, and beverage options. Work effectively as part of a team. Demonstrate skill in relating professionally with customers and clients. Implement an event plan as a class. Demonstrate proper food costing and purchasing practices