CARTS 211 Student Practical

This course prepares students to provide formal service in a variety of elegant settings. Emphasis is on food preparation, service and plate presentation that reflect artistry and style.

Credits

5

Distribution

Hospitality

Offered

Winter, Summer

Notes

 

Outcomes

1. Demonstrate serving techniques
2. Demonstrate various types of napkin folds
3. Maintain a buffet
4. Set up for banquets and catering services

Area of Study:

Career Education

Instructional Mode:

In-person

Campus:

Downtown