CUL 250 - Banquet Cooking and Service

Institution:

Holyoke Community College

Subject:

Description:

An intensive study of both the technical and management skills used in a quantity food production facility, with special emphasis on the sales and service of food events. Topics covered include styles of dining room service, tableside preparation, the service and hosting function, conference and banquet marketing, the marketing service, and control of wine and alcoholic beverages. Prerequisite: CUL 101 or HCA 130 1 class hour and 56 lab hours in special events as assigned.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hcc.edu

Phone Number:

(413) 552-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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