CA 244 - Banquet and Catering Fundamentals

Students hone their skills to adapt to the diverse needs of different events and design menus that reflect each event’s unique character, gaining valuable foundational skills to meet the demands and thrive in the dynamic world of hospitality.

1. Demonstrate acceptable procedures when preparing potentially hazardous foods, including time/temperature principles [demonstrated through the Final Practical Exam]. [ACFEF Section 2 - Sanitation and Safety (2)].
2. Cost a recipe giving the overall cost, individual cost and menu sales price [demonstrated through Written Response Exams]. [ACFEF Section 3 - Business and Math Skills (2c)].
3. Define mise en place and demonstrate a combination of organizational skills, preparedness, and timing regarding food preparation, cooking, and serving. Assess these skills through a well-developed rubric [demonstrated through Group Projects/Presentations]. [ACFEF Section 4 - Food Preparation (5)].
4. Prepare and cook a variety of proteins (including beef, chicken, pork, fish, game, lamb, and veal), vegetables, legumes, grains, and starches using moist, dry, and combination cooking methods [demonstrated through Group Projects/Presentations]. [ACFEF Section 4 - Food Preparation (7)].
5. Demonstrate the proper process in cooling, storing, labeling, dating, and reheating food utilizing the proper sanitary procedures when working with all food items [demonstrated through Group Projects/Presentations. [ACFEF Section 4 - Food Preparation (13)].
6. Demonstrate how to maximize food freshness, quality, safety, and sanitation when serving hot foods and cold foods [demonstrated through Group Projects Presentations]. [ACFEF Section 4 - Food Preparation (15)].
7. In preparing food items, demonstrate effective techniques in presenting food that maximizes the flavor and esthetic quality of the products used [demonstrated through Group Projects/Presentations]. [ACFEF Section 4 - Food Preparation (16)].
8. Identify tools, equipment, and products typically used in Garde Manger, emphasizing proper food handling, including safety, sanitation, and storage [demonstrated through Individual Projects/Presentations]. [ACFEF Section 5 - Garde Manger (1)].
9. Demonstrate proficiency using knives and garnishing tools to achieve professional quality results when producing garnishes for canapés, hors d’oeuvres, and buffets to include vegetables, fruit, and other forms of food for decorative and edible purposes [demonstrated through The Final Practical Exam]. [ACFEF Section 5 - Garde Manger (2)].
10. Explain a modern buffet’s design principles and layout, incorporating sanitation and off-premise catering challenges when feeding quantity foods [demonstrated through Group Projects/Presentations]. [ACFEF Section 5 - Garde Manger (3)].
11. Identify cold soups and sauces used in the Garde Manger area of a food service establishment [demonstrated through Individual Projects/Presentations]. [ACFEF Section 5 - Garde Manger (4a)].
12. Produce several cold soups and sauces using a food processor and blender [demonstrated through Individual Projects/Presentations]. [ACFEF Section 5 - Garde Manger (4b)].
13. Analyze and evaluate the quality of soups and sauces produced with the foods served [demonstrated through Individual Projects/Presentations]. [ACFEF Section 5 - Garde Manger (4c)].
14. Explain the history and defining characteristics of a hors d’ oeuvre, canapé, and appetizer, and give examples of each [demonstrated through The Final Practical Exam]. [ACFEF Section 5 - Garde Manger (7a)].
15. Describe the types of international items used as hors d’oeuvres on a buffet line or as passed canapés [demonstrated through The Final Practical Exam]. [ACFEF Section 5 - Garde Manger (7b)].
16. Produce various hot and cold varieties of canapés, hors d’oeuvres, and appetizers [demonstrated through The Final Practical Exam]. [ACFEF Section 5 - Garde Manger (7c)].
17. Assess and evaluate the quality of items produced [demonstrated through The Final Practical Exam]. [ACFEF Section 5 - Garde Manger (7d)].
18. Demonstrate proficiency using knives and garnishing tools to achieve professional quality results when producing vegetable and/or fruit carvings [demonstrated through Observations/Checklists]. [ACFEF Section 5 - Garde Manger (8a)].
19. Produce an attractive fruit, cheese, and vegetable tray using form and functionality [demonstrated through Group Projects/Presentations]. [ACFEF Section 5 - Garde Manger (8b)].
20. Describe, write, and use a food requisition when ordering, receiving, and issuing a food product [demonstrated through Group Projects/Presentations]. [ACFEF Section 8 - Purchasing and Receiving (10)].
21. Identify common food allergies and determine appropriate substitutions. (i.e., gluten, sugar, lactose-free) [demonstrated through Group Projects/Presentations]. [ACFEF Section 9 - Nutrition (5)].
22. Discuss contemporary nutritional issues, including specialty diets, dietary trends, and religious dietary laws (i.e., vegetarianism, veganism, heart-healthy menus, food allergies, alternative dieting, etc.). [demonstrated through Multiple Choice Exams]. [ACFEF Section 9 - Nutrition (7)].

1. Week 1
   1. General Information/Orientation
   2. Professionalism/Sanitation and Safety 
   3. Tools and Equipment demonstrations
   4. Event Planning and Menu Writing 
   5. Buffet Style Service Lecture and Practice
2. Week 2
   1. Event Planning and Menu Writing cont.
   2. Food Allergies and Specialty Diets
   3. Canapes
   4. Catering Style Service Lecture and Practice
   5. Buffet Style Event
3. Week 3
   1. Event Costing 
   2. Platters 
   3. Family Style Service Lecture and Practice
   4. Catered Special Event 
4. Week 4
   1. Hot and Cold Appetizers
   2. Cold Soups & Sauces
   3. Decorative and Edible Garnishes
   4. Station/Strolling Service Lecture and Practice 
   5. Family Style Event 
5. Week 5
   1. Canape/Appetizers cont. 
   2. Ordering/Receiving 
   3. Fruit and Vegetable Centerpieces 
   4. Speciality Dinner Lecture and Practice 
   5. Station/Strolling Event
6. Week 6
   1. Practical Exam Practice
   2. Event Costing cont. 
   3. Intro to Ice Carving 
   4. Specialty Dinner Style Event 
7. Week 7 
   1. Tour Banquet Facilities of JW Marriott or Amway Grand Plaza Hotel and Devos Place (subject to availability)
   2. Final Written Exam
   3. Final Practical Exam
   4. Kitchen Cleaning

• Quizzes
• Individual Projects/Presentations
• Multiple Choice Exams
• Final Practical Exam

• Lectures: 5-15%
• Demonstration: 15-35%
• Team Group Work: 10-25%
• Practical Performance: 50-70%

• Secchia Institute for Culinary Education Departmental Sign-Off Sheets:
  • Photo Release
  • Attendance Policy
  • Student Handbook
  • Grooming Standards
  • Other Applicable Forms