FSDT 2070 - Baking/Pastry Banquet/Buffet Operations and Management

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

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