HC246 — Banquet and Buffet Management
HC 246 - Banquet and Buffet Management HC 246 - Banquet and Buffet Management A study of the organization and artful presentation of buffets and catered events. Topics to be covered include menu selection, layout, preparation, and presentation of meats, poultry, seafood, vegetables, salads, hors d’oeuvres, charcuterie, and baked goods. Decorative pieces, including ice carvings, and garde manger work will be included in the buffet presentations. Course
Prerequisites: HC126, HC128