CULI 123 - Catering: Principles, Garnishing and Hors D'oeuvre

Institution:
Harrisburg Area Community College-Harrisburg
Subject:
Description:
Introduces students to the logistics of catering, including legal regulations, menu selection, client relations, and costing. The course also serves as an introduction to the use of edible garnishes to enhance food presentations and to the selection, preparation, serving, and storage of hors d'oeuvres as used in food service operations. The course is conducted through demonstration, visuals, and hands-on experience. Participation in a catering event may be required. Students must purchase an approved uniform. A course fee is required.
Credits:
3.00
Credit Hours:
Prerequisites:
Corequisites:
Exclusions:
Level:
Instructional Type:
Lecture/Lab
Notes:
Additional Information:
Historical Version(s):
Institution Website:
Phone Number:
(717) 780-2300
Regional Accreditation:
Middle States Association of Colleges and Schools
Calendar System:
Semester

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