CLN206 Banquet Operations
This course introduces the operation of a Banquet style facility covering back (BOH) and front (FOH) of house topics, delivered through experimental learning in the industry-standard kitchens at the Heights Campus. The focus is on the orchestration of the food & service of a menu, the role of each individual in the process and the teamwork required to produce and service the event meal. The BOH topics include but are not limited to catering menu development, batch cookery, food calculations, food layout & design, event planning, customer service, client relations, contract writing, event details and sub contracts, web-based event sites, booking venues, running an event from conception to completion.
Prerequisite
CLN202 Culinary Techniques II Minimum Grade of C-
Major Restrictions
Culinary Arts, Associate of Applied Science