Fundamentals of
Cafeteria/Banquet
Food Preparation

About this Course

Fundamentals of Cafeteria/Banquet Food Preparation deals with cafeteria- and buffet-style preparation. As a student of the culinary arts, you will find the cafeteria/buffet environment presents some challenges that are quite different from those of restaurant-style work.

The reading assgnments for this course have been adapted from a U.S. Army training manual. This is a beta (developmental) version of  course, so you will occasionally find some Army terminology and references to Army procedures and policies. These instances, however, do not affect the usefulness of the core matieral.

Reading Assignments
(Select One)

Quality Control   in Basic Food Preparation

1-1 Introduction

1-2 Control of Ingredients

1-3 Control of Techniques

Basic Food Preparation, Part 1

2-1 Introduction

2-2 Appetizers

2-3 Beverages

2-4 Yeast-Raised Doughs

Basic Food Preparation, Part 2

3-1 Introduction

3-2 Preparing Meat

3-3 Preparing Fish

3-4 Preparing Poultry

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