Oct 01, 2022  
2019-2020 Archived Catalog 
    
2019-2020 Archived Catalog

CULA-203 Buffets and Banquets

Credits 2 / 2 Contact Hours
Prerequisite: Placement into RDNG-016  (ACSR-016)
This course is designed to give the student the knowledge and skills needed to plan and execute buffet and banquet services with emphasis on buffet table sizes and skirting arrangement of serving pieces menu planning and arrangement of foods and other items.

Course Outcomes
1. Explain the basic principles of buffet and banquet presentation with 99% accuracy 2. Demonstrate and use a variety of techniques to create and maintain appealing buffets and banquet tables with 95% accuracy 3. Identify a gross piece and replace it with one more appropriate for the display with 95% accuracy 4. Explain how to keep food safe and sanitized while being presented on buffet tables with 95% accuracy 5. Describe five ways that can be done to keep hot foods attractive and fresh when using a chafing dish with 99% accuracy 6. Describe three things one can do to keep cold foods cold on a buffet with 99% accuracy 7. List five different stations serving hot foods at a buffet and the equipment necessary for each with 95% accuracy 8. Redesign a themed buffet to include three stations with 95% accuracy 9. Explain what professional sources are available for current information on new trends and styles of buffet arrangement with 95% accuracy 10. Explain what resources are available to assist caters in business management with 95% accuracy 11. Explain a feasibility study with 95% accuracy 12. Cost standard products used for buffet and banquet services with 95% accuracy 13. Plan financial management with 95% accuracy