This is a course in the preparation and service of a complete banquet menu.
Students prepare meals for nonprofit groups that hold their banquets on campus.
Both American and ethnic cuisines are prepared in American Banquet Style cooking. Quality and quantity cooking is emphasized, as well as proper plating techniques. Special attention is given to the correct and efficient service techniques for banquets. Planned menus include appetizers, salads, entrees, desserts and beverages. Students are given station assignments by the student chef.