Emphasis will focus on buffet preparation and presentation. Students will receive hands-on experience creating and executing catering requisitions. Students will explore designing menus for various events, functions, and price limits.

 
Learning Outcomes:

• Understand on- and off-premises catering.
• Understand catering sanitation.
• Create ideas for special events.
• Design a catering menu to market.
• Convert recipes for parties of various sizes.
• Design a contract for catering.
• Design table layouts for functions.
• Produce equipment and food order guides for various functions.