CUL 275 Catering Cuisine
This course covers the sequential steps to
successful catering that include sales, client
needs, menu planning, purchasing, costing, event
pricing, staffing and sanitation concerns.
Emphasis is placed on new culinary competencies
and skills specific to catering preparation,
presentation, and customer service. Upon
completion, students should be able to demonstrate
proficiency in the successful design and execution
of various types of catering events.
Credits
5
Class:
1
Lab:
8
Distribution
Culinary ArtsOffered
(D)