Fall 2020
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: https://www.estrellamountain.edu/institutes/culinary-institute/orientation 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: Closed
Waitlist: 5 slots available of 5
Class Number Delivery Days Dates Times Type
23715 In Person WF August 26, 2020 - October 16, 2020 8:00am - 1:15pm Lecture & Lab
Flex Start Class
Last full refund date Student Last Date to Withdraw Section no. Class Fees
August 31, 2020 September 16, 2020 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: $100.25 (new)
  • Used Retail Price is $75.25; Title is a rental title
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Location

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