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. Full uniform is required.