FSDT 2060 - Banquet and Buffet Management

Students use managerial skills they have learned to produce and manage the kitchen for banquets and buffets, for fine dining experiences open to the public. Other production areas include positions as Sous Chef, Pastry Chef, Garde Manger and Dishwasher.

Location: L
Credits: 3.5
Classroom Lecture Hours: 0
Lab Hours: 158
Prerequisite(s): FSDT 2012 and FSDT 2020