Description

SCOPE. This subcourse presents information on the preparation and serving ofspecial food items. It includes information on planning menus, planning andserving buffets, and preparing centerpieces. It covers such details as thearrangement of beverages, food, tables, utensils, and decorations for buffets. Thesubcourse covers appetizers to include preparing and serving canapes and horsd’oeuvres. It also covers selecting and preparing appropriate pastry items forbuffets. Enjoy!