CUL250 - BANQUET COOKERY AND SERVICE II: PLATED MEALS AND TABLE-SIDE
CUL250 Course Syllabus
Spring 2023
Proper Event Direction
for success both in the BOH and FOH
Credit(s): 3
An intensive study of both the technical and managerial skills used in banquet food production and service, with special emphasis on the planning and execution of set-meal service events and projects. Topics covered include plated meals, table-side cooking, and the control and service of alcoholic beverages.
Prerequisite(s): CUL 203, CUL 205, CUL 214, and CUL 215, each with a grade of C- or better; a valid ServSafe Certificate or successful completion of CUL 111
Professionalism
Things to Remember
30% of final grade
A written evaluation of each student's laboratory performance will be prepared during the course. This evaluation will assess each student's performance, production skills, attitude, and professionalism, and will also include a sensory evaluation of the final product(s) produced, when appropriate.
Additional areas of laboratory evaluation include:Â Sanitation, Product Knowledge, Class Participation and your Team Interaction / participation.
You will each be working the following stations at least once during this course: Dish, Buffet, FOH Service, Front Line(chefs for the day), & Cook(following your peers' lead). You will be evaluated on your ability to be a part of the team in each role.
This is us:
Chef Lauren Kendzierski (they/them)
Alex Torres
There are many ways to communicate with us.
Email is for important information that needs to be documented.
Texting is for a quick yes or no question.
Zoom is for a real check in, schedule it on the tab above.
Chef Lauren: 4135193492
Disclaimer: Like you, I am a person with many other responsibilities outside of school. As I will always give you adequate time to respond, please do not expect an immediate response from me. I will respond as soon as I see it, which may be a few days. It is an important skill to plan ahead for your needs.