HMGT 2190 Catering and Buffet and Lab

4 Credit Hour(s)

This course emphasizes the preparation of cold and hot entrees, sales, garnishments and ice carvings for catering events with substantial attention to practical techniques for the preparation of show pieces. The buffet segment enables the student to plan, organize, and set up a complete buffet.

Prerequisite(s): HMGT 2225
This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university to which they intend to transfer for a baccalaureate degree. The receiving institution always makes the final decision about transferability of credits

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