Garde Manger Project

I have to Design and plan buffet for 50 people. Garde Manger Project outline Design and plan buffet for 50 people Page 1 What type of buffet What type of event Number of Staff needed for buffet. Page 2 Items to include: Full Menu for the event Page 3 Detailed diagram of buffet Page 4 List of all equipment needed for service Page 5- ? Recipes for all items Diagram for each item on buffet Last Page Production list for buffet broken down by day and items to produce. Food items to include 2 cold passed hors d’eouvres 2 hot passed hors d’eouvres 1 each display piece 1 crudite 2 dips 1 each pate, terrine or galantine display 1 sausage item 1 smoked or cured item Project must be submitted in a bound form with colored diagrams for all food items. PROJECT IS DUE Day 11. A bibliography of all research material must be included:  You may use the citation machine that is on your Moodle page to help complete the bibliography  At least five (5) sources must be used, to include at least one (1) cookbook, one (1) magazine, and one (1) Internet site.  Recipes from your syllabus/lesson plan, Stratford University, or the On Cooking Textbooks may not be used Complete projects may be accepted late. However, the following will apply to all projects presented after the due date: that includes non-class days Day 1 after Due Date 25% deduction Day 2 after Due Date 50% deduction Day 3 after Due Date Project will not be accepted. Grade of zero (0) will be given