Jun 01, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog

HSP 202 Catering and Event Management


Prerequisite: HSP 102  and eligibility for ENG 101 . Program Director signature required to register.
3 credits

This course continues application of culinary techniques gained in HSP 102  through planning and preparation of advanced menu items and emphasis on grade manager (cold food preparation and presentation). Intricate scratch-made food production is covered. Menu choices are driving tools for planning, production and service of buffets, banquets, teas and receptions. Students experience artistic production and participate in community service projects. Summaries and evaluations are prepared at the conclusion of each session. One hour of class work; four hours of laboratory.