CAA201 Banquet and Buffet Service

College of Culinary Arts Culinary Arts Department

Course Description: This course introduces the student to the principles of banquet and buffet service in a traditional food service environment. Students will explore the front of the house operation as it pertains to banquets and buffets, tableside dessert cookery, menu writing and professional dining room decorum. Students will gain an understanding of fortified wine, spirits and cordials and their use in food service.

Credit Hours: 2.00

Prerequisites: None

Corequisites: None