Transfers ToNot transferableDescriptionThis course is designed to instruct students on various types and levels of food presentation and cooking. From large buffets to small intimate dinner events, students learn to develop menu items, select cooking methods, formulate presentation styles and control costs. This includes event planning, catering costing, and food preparation methodology. Note: Proof of TB clearance is required on the first day of class.Usually HeldThu 8:20am–9:15am, Thu 8:30am–9:25am, Thu 9:35am–1:50pm, Thu 9:50am–2:05pm 