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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

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Coopersmith Career Consulting | Evaluated Learning Experience

Buffet Catering and Garde Manger (HOS-201)

Location: 

Various, distance learning format.

Length: 

Varies (self-study; self-paced). 

Dates: 

August 2018 - Present. 

Instructional delivery format: 
Proficiency exam
Learner Outcomes: 

Upon successful completion of this course, students will be able to: use various knives such as chef, boning, and paring to prepare foods; prepare amuse bouche, appetizers and Hors d’Oeuvres; create gourmet sandwiches, salads and finger foods; use various cookery methods such as roasting, steaming, frying, sautéing and poaching; assist in the preparation of food for buffets such as wedding banquets, receptions, cocktail parties and corporate events; and practice proper food handling and sanitation as stated in the National Restaurant Association’s Educational Foundation’s manual, ServSafe.

Instruction: 

This course covers planning, production and supervision aspects of catering for special occasions such as receptions, teas, formal and informal meals and buffets. Major topics include:  food preparation, cost of operation, equipment and labor requirements as well as the basic concepts and techniques of breakfast cooking and garde manger.

Credit recommendation: 

In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category, 3 semester hours in Advanced Culinary Arts, Garde Manger, or Hospitality (8/18).

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