Banquet Cuisine and Service

Course Overview

Course Code: CULI-202

Department: Culinary Arts

Credit Hours: 2.00

Textbook Information: Bookstore website

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

Course Schedule


Term: Fall 2022

Section Name: CULI-202-HY01D

Location: Main Campus

Available Seats: 24

Faculty Name: R. Rhymes

Min Credits: 2.00


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