FSDT 2060 - Banquet/Buffet Operations and Management

The student uses managerial skills they have learned to produce and manage the kitchen for banquets and buffets, for a fine dining experience that are open to the public. Other production areas include positions as Sous Chef, Patisserie Chef, Garden Manger and working the dish room.

Location: L
Credits: 3.5
Classroom Lecture Hours: 0
Lab Hours: 158
Prerequisite(s): FSDT 2010 and FSDT 2020