Designed to develop techniques and skills for cooking for large groups. Emphasis is on menu setup, basic food production including cold and hot buffets, vegetable preparation, entree preparation, and fine dining service. Development of team leadership and supervisory skills. Required instructional trips. Total of 90 hours lecture and 270 hours laboratory.

Event scheduling, training and supervision of food service workers in a dining setting. Banquet, fine dining, and theme events setup and take-down. Food and beverage purchasing, dining ware storage and upkeep, written contract development, and common business practices. Required instructional trips. Total of 90 hours lecture and 270 hours laboratory.

Supervised field experience or employment in food services, on-the-job training with local firm. Total of 360 hours field practice.

Small-scale catering; menu planning, food preparation, sanitation, food display, party theme presentations; cost analysis, purchasing, legal responsibilities and liabilities and time management. No credit if taken after FOOD 160. Total of 36 hours lecture and 54 hours laboratory.

Advanced catering technique applications for off-premise services of special occasions for large groups; menu development for gourmet/international foods, specialty desserts, special dietary needs. Catering business strategies; cost analysis, time management, purchasing requirements, legal responsibilities/liabilities, safety and sanitation requirements. Total of 36 hours lecture and 54 hours laboratory.