CUL 21400 Catering Fundamentals
This course covers planning, production and supervision aspects of catering for special occasions such as fundraisers, galas, formal and informal meals and buffets. Students gain an understanding of the expectations of being a caterer and the demands of the industry such as professional food preparation, operational cost, equipment utilization and labor management/distribution. Students will work on actual catered events. Professional uniform is required as prescribed by the Hospitality discipline.
Hours
4 Credits, 6 Hours