CA8. 353 Banquets & Buffets Lab D
Provides students the opportunity to participate in actual banquet and buffet functions, from small caterings to very large banquets. Set up, production load, banquet and catering plans, service techniques, organizational skills, costs and breakdown systems are presented. Students will exercise leadership skills as they actively participate, communicate and help others learn as a member of a team. Students will provide service and satisfy the expectations of diverse groups of customers.
Prerequisite
CA 103 with a grade of C or better
Offered
Spring term only
Notes
Career Technical Education (CTE) Course
Outcomes
Upon successful completion of this course, students will be able to:
Demonstrate the skills required of planning, coordinating, and executing banquet and buffet functions. Create an event that outlines timelines, logistics, staffing, marketing and promotion, budget considerations, menu and recipe, and beverage options. Work effectively as part of a team. Demonstrate skill in relating professionally with customers and clients. Implement an event plan as a class. Demonstrate proper food costing and purchasing practices.