b'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. This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to 4-year college or university is desired, a conference should be scheduled with a MGCCC advisor. All students completing a career or technical program must complete either the MS-CPAS (Mississippi Career Planning and Assessment System) or an MGCCC Board- approved Technical Skills Attainment assessment where applicable. Students should see an advisor for further details. Banquet and Catering Food Service Certificate Semester One CUT 2223 - Menu Planning Credit(s): 3 CUT 2243 - Dining Room Management Credit(s): 3 HRT 1114 - Culinary Principles I Credit(s): 4 HRT 1213 - Sanitation and Safety Credit(s): 3 HRT 2613 - Hospitality Supervision Credit(s): 3 Semester Two CUT 1124 - Culinary Principles II Credit(s): 4 CUT 1613 - Nutrition Credit(s): 3 HRT 1224 - Restaurant and Catering Operations Credit(s): 4 HRT 2233 - Hospitality Cost Control Credit(s): 3 Total Credits: 30 Banquet and Catering Food Service Diploma Semester Three Technical Electives Credit(s): 15* Total Credits: 15 Associate of Applied Science of Occupational Education Degree Semester FourENG 1113/1114 English Composition I Credit(s): 3/4 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): 3 143'