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 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, FSA 103, and FSA 104. Additional cost to student for curriculum approved uniform.