This lab will explore, prepare and evaluate cuisines from around the world: Pacific Rim, French, Italian and South American, among others in the catering style of preparation and presentation. The financial advantages of catering will be contrasted to ala carte dining, as will the impact on food quality in a catering setting. Specialized catering equipment and utensils will be utilized, and the forms and documentation associated with catering orders will be analyzed and created.

Pre-requisite(s):
CHEF 130

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