HRM 243 - Catering Presentations

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Use of learned culinary skills in order to prepare advanced catered events. Examine specific party functions, such as breakfast and brunches, large buffet parties, weddings and special desserts including pastries and chocolate. Review creative menu design, theme planning and production methods. Practice presentations in a commercial kitchen setting. Lab fee $85.

Prerequisite(s): HRM 122 or permission of the Director of the HCAT Institute.

Note: In addition, the student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.