CLN206 Banquet Operation - Back of House
This course introduces the Back of House (BOH) operation of a banquet style/catering facility covering back of house topics, delivered through experimental learning in the industry-standard, kitchen at The Heights campus. The focus is on the orchestration of the event menu, the details required to support the menu, the role of each individual in the process and the teamwork required to produce the event meal. Topics include but are not limited to catering menu development, batch cookery, food calculations, food layout and design.
Prerequisite
CLN 106 Cooking Techniques 2