This module covers advanced menu engineering, volume catering logistics, and allergen management for large-scale events. Students will learn the principles of scaling Whole Food Plant- Based (WFPB) recipes while maintaining texture and temperature safety. The course addresses the psychology of dining, plating aesthetics, and cost-control analysis for plant-based banquets. Designed for caterers and event planners, this curriculum ensures the successful execution of high-stakes dietary requirements in a social setting.
