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FSDT-2140 - Banquet Operations & Management

This class is a culmination of all classes the students have had until now. Menu research and development, planning a menu systematically, in correct menu form, descriptive copy. The student uses managerial skills they have learned to produce and manage the kitchen and dining room staff for a fine dining experience that is open to the public. Other production areas include positions as Sous Chef, Patisserie Chef, Garde Manger and working the dishroom.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
5
Prerequisites
  • Take FSDT-1126 FSDT-1127 FSDT-1138
Corequisites
None
Return to Food Service/Hospitality