In western European cultures, formal and family meals generally follow the order of an entrée/appetiser followed by the main meal followed by a sweet tasting dessert. When did that particular style of eating become common?

The origins of the full-course dinner trace back to the 9th century in al-Andalus (modern-day Spain), where the polymath Abu al-Hasan Ali ibn Nafi, known as Ziryab, introduced the concept of the three-course meal-soup as an appetizer, followed by a main dish of fish or meat, and ending with a sweet dessert of fruits and nuts-to the court of Cordoba.This innovation, novel even in Baghdad where Ziryab had trained, rejected the practice of serving all foods piled together in favor of separate, elegantly presented dishes, laying the foundation for modern multi-course dining etiquette that spread across Europe. By the Renaissance and into the 19th century, French culinary traditions formalized and expanded this model, evolving it into elaborate banquets with distinct stages such as potage (soup), entrée, roast, entremets, and dessert.


https://grokipedia.com/page/Full-course_dinner