CUIS 144 — Catering Operations CUIS 144 2 Credits/Units

Effective planning and execution of banquet and buffet operations including service, buffet settings, menu design, yields, and cooking techniques. Includes hors d'oeuvres production and basic garniture. [GE]

Part of

• Cuisine Fundamentals (CA)(Plan Code: CACCFC20)
• Cuisine Management (AAT)(Plan Code: CACCMAPT)

Source ↗

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