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Banquet Cuisine and Service (CULI-202)

2013 Spring 
Location: All Locations Listed

Description: Principles of plate presentation through garnishes, plate painting and food design are introduced. Buffet service, presentation and decoration are covered in detail. Cafeteria style service is discussed. Different styles of banquet service are shown. The preparation, set-up, plating and clean up of these services is fully covered. Prerequisite of or concurrent enrollment in CULI 101 and 102

Textbook information can be found here.

01/14/2013 - 05/17/2013 Online R. Rhymes
I Time: Days: Seats: 0

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