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HOS 214

Buffet Catering: Garde Manger

Hospitality
and
Tourism

HOS 101
HOS 102
HOS 104
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HOS 106
HOS 107
HOS 108
HOS 201
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HOS 214
HOS 215
HOS 216
HOS 217
HOS 218
HOS 220
HOS 221
HOS 222
HOS 223
HOS 230
HOS 255
HOS 256
HOS 272
HOS 273
HOS 274
HOS 275
HOS 276

HOS 214 Buffet Catering: Garde Manger

 

This course covers planning, production and supervision aspects of catering for special occasions such as receptions, teas, formal and informal meals and buffets. Consideration is given to preparation, cost of operation, equipment and labor requirements as well as the basic concepts and techniques of breakfast cooking and garde manger. Students prepare breakfast and pantry foods. Management skills and equipment utilization are stressed and the student gains competence in the use of culinary terminology and professional food production.

 

  • Prerequisite: HOS 104 or permission of the Discipline Coordinator
  • Hours: 5
  • Credits: 3

 

Full uniform is required.

 

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