CUL 250 - Banquet Cookery and Service: Plated Meals and Table-Side

Credit(s): 3
An intensive study of both the technical and managerial skills used in banquet food production and service, with special emphasis on the planning and execution of set-meal service events and projects. Topics covered include plated meals, table-side cooking, and the control and service of alcoholic beverages.

Prerequisite(s): CUL 100 , CUL 101 , CUL 104 , CUL 107 , CUL 108 , CUL 109 , CUL 113 , CUL 114 , and CUL 214 , each with a grade of C- or better; a valid ServSafe Certificate or successful completion of CUL 111
Pre/Corequisite(s): CUL 112 , CUL 215

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