CUA 116 Catering, Buffets, & Tableside Cooking
3 Credit Hours • 67.5 Contact Hours (Lecture/Lab Combination)
Focuses on getting started in the catering business. Includes recruiting, types of events, contacts, kitchen set-up, equipment, pricing, and menu development. Enables students to present and plan various stations of buffet set-ups and to demonstrate techniques of tableside service and flamed tableside cooking. Students also participate in basic ice carving demonstrations.