FN 173 CATERING AND BANQUETS

3 Units 2 hours lecture 3 hours lab
Transfers: CSU
Prerequisite: FN 171 or FN 210 or current ServSafe Certification
Recommended Preparation: FN 101 and 244
Catering skills, personal chef business management and service, menu planning, equipment selection, logistics, and advanced presentation techniques of catering and banquet production will be included. On-site, off-premise, and special event planning from the perspective of hospitality, profitability, and customer service are emphasized. This course requires students to make themselves available for two catered events within the current semester that may not be scheduled during regular class hours.
Grading Method: GR - Letter Grade or Pass/No Pass
NR