Week 1 Event Planning, Menu Design, & Costing

  • Introduction to event planning
  • Fundamentals of menu design and costing
  • Dry run of event menu

Week 2 Hors d’Oeuvres & Buffet Presentation

  • Styles and preparation of hot and cold hors d’oeuvres
  • Fundamentals of buffet presentation
  • Friends and family event