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CHEF 237 - Banquet Production

Description
Planning and implementation of the culinary aspects of catered functions. Development of time schedules, work assignments and service plans for catered events and banquet functions. Production of food items in appropriate quantities for catered events. Costing and control functions are covered. May be repeated up to 6 credits. Prerequisite(s): Grade of "C" or above in CHEF 233. Restricted to: CHEF, HOST majors. Restricted to Community Colleges campuses only.
Credits
3
Attributes
Waitlisted Course
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Spring 2019, Spring 2018
Offered
MTuWTh, TuTh
Avg. Class Size
21
Avg. Sections
1