FSA 210 Catering and Advanced Culinary Arts (4 credits)
This course is designed for students who have successfully completed a basic food preparation principle course and a quantity food preparation/restaurant operations course. The course will provide the fundamentals for operating and working in a catering organization. Through the operation of an on-campus curriculum-based catering organization, the student will rotate through all positions within a catering business. Students will also develop skills in special areas of food preparation such as hors d'oeuvres, baking and pastry, American, and International cuisines. Prerequisites: FSA 100, 103, and 104. Approved uniform required. Fall semesters only.