CULN2206 – Buffet Presentation and Production pdf

Credits: 3 (0/3/0)
Description: This course covers the hands-on application of the skills required for a cook to plan and execute banquet and buffet set-up and service. It also provides an exposure to a variety of service types and classical forms of food presentation and display.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Exhibit safety and sanitation standards.
  2. Exhibit teamwork and professionalism.
  3. Demonstrate proper tool and buffet equipment operation.
  4. Acquire and assess resources for themed buffet project.
  5. Observe and carve fruits and vegetables for garnishes and displays.
  6. Observe ice carving logistics and techniques.
  7. Demonstrate proper buffet organization and food production.
  8. Create portfolio of themed buffet and display work.
  9. Evaluate completed food product.
  10. Facilitate proper buffet setup, display and merchandizing.
  11. Demonstrate proper action station set-up and execution.
  12. Prepare a variety of food items using Old World techniques.
  13. Examine and evaluate cheese classifications.
  14. Prepare a variety of cheese, fruit and meat platters and displays.
MnTC goal areas: (N/A)

« back to course outlines