Call Admissions:
Beatrice 402-228-8214
Lincoln 402-437-2600
Milford 402-761-8243

FSDT-2140 - Banquet Operations & Management

Prerequisites: FSDT1126 and 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
Culinary/Hospitality
Credits
5
Prerequisites
  • Take FSDT-1126 FSDT-1127
Corequisites
None