CA 150 Banquet Quantity Food Production

Consistently preparing high quality food in large quantities is key to the success of any foodservice establishment’s banquet or catering operations. Roasts and steaks, soups and sauces, composed salads and much more will be covered in this course. On-site catering events including plated dinners and receptions will also take place as part of the educational aspect of this course.

Credits

3

Prerequisite

CA140 CA145 CA134

Distribution

Business/Services

Offered

Spring Semester