HSP* 210: Buffet Catering

4 Credits
Students experience artistic production such as ice carving, platter presentation and garnishing. Emphasis is placed on buffet set-up and a variety of dining room service styles including tableside, French, and Russian service. The management of a successful catering business in studied. Students participate in community service catered functions. Class: 1 hour per week. Laboratory: 5.5 hours per week.
Prerequisites: C- or better in HSP* 112.
Offered: Fall,Spring