FSS2284C Catering and Banquet Kitchen (AS)
Prerequisite:
FSS2248C, FSS1221C (with a grade of C or higher)
This course provides students with essential skills for catering and banquet operations, emphasizing recipe conversion, large-quantity production and cost analysis. Students will learn how to cost out and write Banquet Event Order (BEO) forms, a critical tool for planning and executing successful events. The course explores the role of a banquet and catering chef, focusing on the unique challenges of preparing for special events, such as weddings, which are increasingly important in the event industry. Emphasis is placed on special event menu planning, including creating diverse banquet menus, themed buffets and the design of table and banquet station setups. Students will also practice formal dining room service techniques, ensuring the proper presentation and service of food at high-end events, alongside banquet service protocols. Training will include hands-on experience in both banquet and formal dining room service to ensure a polished and professional service experience for large-scale and special events.