CUL280 — Advanced Culinary Service Techniques
Add to HCC Favorites This course provides a comprehensive exploration of culinary operations, combining both banquet-style and à la carte service techniques. Students will learn to manage and execute events, as well as handle individualized meal service with precision and efficiency. Emphasis will be placed on menu development, production planning, time management, and customer service in a variety of event settings. The course culminates in a capstone project where students will apply their skills in a real-world setting by planning and executing an event. This hands-on experience will prepare students to excel in diverse culinary environments, from banquets to fast-paced à la carte service. Click here for the Fall 2026 Class Offerings. Click here for the Spring 2027 Class Offerings.
Prerequisites: CUL100, CUL101, CUL104, CUL107, CUL108, CUL109, CUL111, CUL112, CUL113, CUL114, CUL116, CUL214, CUL290