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FSDT-2140 - Banquet Operations & Management

Prerequisites: FSDT1126, FSDT1127 Students apply concepts learned in previous coursework. Includes menu design and development, recipe research and development, plate presentation, application of front-and-back-of-the-house managerial skills in a banquet experience open to the public. Students work in products areas to include Sous Chef, Patisserie Chef, and Garde Manger.
Academic Level
Undergraduate
Subject
FSDT-Food Service/Hospitality
Department
Food Service/Hospitality
Credits
5
Prerequisites
  • Take FSDT-1126 FSDT-1127
Corequisites
None
Return to Culinary/Hospitality