Standard

 Updated: 04/08/08

CUL 127 – Banquet Preparation and Presentation

Course Description

Provides experience in preparation of a wide variety of quantity foods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice is provided.

Competency Areas	Hours
Kitchen Operational Systems	Class/Week	1
Quantity Food Equipment Use	D. Lab/Week	2
Quantity Food Production Standards	P. Lab/Week	6
Quantity Food Presentation Methods	Credit Hours	4
Food Decorating
Safety and Sanitation

Prerequisite: CUL 112

Course Guide

Competency	After completing this section, the student will:	Hours
		Class	D.Lab	P.Lab
KITCHEN OPERATIONAL SYSTEMS		4	0	0
Departments	Arrange department for food preparation and service.
Duties	Determine the duties of each employee.
Production sheet	Follow production sheet for work assignments.
Sanitation and safety	Exhibit good sanitation and safety skills.
QUANTITY FOOD EQUIPMENT USE		2	4	0
Steamers Griddles Deep fat fryers Convection ovens Slicer Food chopper Mixers Small equipment Tri-stone Portion scales Baker's scale Small tools and equipment	Prepare equipment for use in production areas. Demonstrate skills in the selection of proper equipment. Demonstrate skills in using proper sanitation and safety procedures while using major equipment. Demonstrate knowledge in the use and care of major equipment.
SANITATION AND SAFETY		1	2	0
Safety	Demonstrate safe working procedures and use of equipment.
Sanitation	Demonstrate proper sanitation procedures for food preparation.
QUANTITY FOOD PRODUCTION STANDARDS		1	5	20
Menu Selection	Demonstrate effect menu selection
Banquet Planning	Plan a banquet for 50 people.
Equipment selection	Demonstrate knowledge of proper equipment selection for banquets.
	Produce various banquet foods.
QUANTITY FOOD PRESENTATION METHODS		1	4	25
Banquet Layout	Demonstrate knowledge in banquet layout and design.
	Design and set-up a banquet.
Food Presentation	Discuss the importance of food presentation.
	Prepare various food presentations using eatable food products.
Sanitation Practices	Demonstrate appropriate sanitation practices while conducting banquets.
Special occasion theme planning	Identify the importance of special occasion themes for banquet productions.
FOOD DECORATING		1	5	15
	Demonstrate banquet decorating methods.

Suggested Resources

Suggested Resources include textbooks shown below or most current edition.

Books

On Cooking, latest ed.

Professional Chef, latest ed.

Posted: 06/09/08