Fall 2019
Buffet Catering CUL213
3.00 Credit
Flex Start Flex Start Classes

Focuses on the basic steps of the catering process in a commercial food setting. Includes an overview of safety and sanitation principles. Emphasizes practical experiences in booking and record keeping, function planning, ordering, production, and service set-up and breakdown for both in-house and off-premise catered events.

Students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to: http://www.estrellamountain.edu/institutes/culinary-institute/clubs-events For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.
Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Class Availability: Open
2 of 18 seats available
Class Number Delivery Days Dates Times Type
12641 In Person WF August 21, 2019 - October 11, 2019 8:00am - 1:15pm Lecture & Lab
Flex Start Class
Concurrent enrollment recommended for CUL201 (12600) and CUL213 (12641)
Courses in this recommended course sequence may require prerequisites. In order to secure enrollment in all courses within the sequence, please contact Enrollment Services to assist with the registration of courses with prerequisites.
Last full refund date Student Last Date to Withdraw Section no. Class Fees
August 26, 2019 September 11, 2019 0001 $100.00

Books and Materials

  • Professional Chef (Required)
  • 9th edition (2011)
  • ISBN: 9780470421352
  • Publisher: John Wiley & Sons, Incorporate
  • Author: Culinary Inst of America
  • Type: Textbook
  • Estimated Price: $75.00 (new)
  • Used Retail Price is $56.25; Title is a rental title
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Location

  • Estrella Mountain Community College
  • Komatke Hall C
  • KOM C 109