CA 205 - Banquet and Catering

(5/12.50)

Prerequisites: A minimum grade of C- is required in CA 105 plus CA 114 or CA 115 – For students in the Culinary Arts or Culinary Management programs. Students learn the practical skills of buffet catering and banquet organization, by service in off- and on-premise catering operations. Emphasis on organization, preparation, service and meal experience will be covered. Techniques in charcuterie and cold food decoration as well as ice carving are studied.