Course: Catering, Buffet, and Quantity Food Production
Catalog Number: 10316112
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COREQUISITE: 10316111 Garde Manager
Description: .....building on Garde Manger, learners examine the execution of banquets and catering events. Principles of large group menus, contemporary batch cookery, multiple station service, on demand preparation and volume feeding operations are covered. Safety, sanitation and cost control concepts are applied.