Banquet and Catering Service Technology

(Jefferson Davis Campus)

The Banquet and Catering Food Service program option offers study in areas of food production, management, and service for fast food operations, quantity food operations, and catering businesses. Emphasis is placed on technical skills in preparing students for entry-level job opportunities in production and management in both commercial and institutional food service settings.

Banquet and Catering Food Service Certificate

HRT 1114 - Culinary Principles I Credit(s): 4
HRT 1213 - Sanitation and Safety Credit(s): 3
CUT 2243 - Dining Room Management Credit(s): 3
CUT 2223 - Menu Plan and Facilities Design Credit(s): 3
HRT 2613 - Hospitality Supervision Credit(s): 3
CUT 1124 - Culinary Principles II Credit(s): 4
HRT 1253 - Nutrition Credit(s): 3
HRT 2233 - Hospitality Cost Control Credit(s): 3
HRT 1224 - Restaurant and Catering Operations Credit(s): 4

Total Credits: 30

Banquet and Catering Food Service Diploma

CUT Electives

Total Credits: 15

Associate of Applied Science Degree

ENG 1113 - English Composition I Credit(s): 3
SPT 1113 - Public Speaking I Credit(s): 3
Math/Natural Science Elective Credit(s): 3/4
Social/Behavioral Science Elective Credit(s): 3
Humanities/Fine Arts Elective Credit(s): 3

Total Credits: 15/16

Note:

Articulated credit may be awarded for approved courses. Please refer to ” Credit by Non-Traditional Means ” section of this catalog regarding stipulations for receiving articulated credit.