Transfers ToCSUDescriptionPlanning, marketing, organization, execution and food preparation for a bistro, restaurant or a catered banquet. Acting as managers, chefs, and team members, students will produce menus and cook a variety of dishes for different styles of catered events. Students will utilize the professional and technical presentation methods used for plated meals, and buffet luncheons. An understanding of the diverse social, religious, dietary, and cultural influences on how food is prepared and presented will be emphasized throughout the course.Usually HeldThu 7:30am–8:20am, Thu 8:30am–2:20pm 