Fall 2018
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.

Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Class Availability: Closed
Waitlist: 4 slots available of 5
Class Number Delivery Days Dates Times Type
11887 In Person WF August 22, 2018 - October 12, 2018 8:00am - 1:15pm Lecture & Lab
Flex Start Class
Concurrent enrollment recommended for CUL201(11835) and CUL213(11887)
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 27, 2018 September 12, 2018 0001 $100.00

Books and Materials

  • The Professional Chef (Required)
  • 9th edition (2012)
  • ISBN: 9781118558638
  • Publisher: John Wiley & Sons, Incorporate
  • Author: America
  • Type: eBook
  • Estimated Price: $104.50 (new)
  • Used Retail Price is $0.00; eBook type is Hybrid; eBook format is VitalSource Bookshelf;
  • Professional Chef (Required)
  • 9th edition (2011)
  • ISBN: 9780470421352
  • Publisher: John Wiley & Sons, Incorporate
  • Author: Culinary Inst of America
  • Type: Textbook
  • Estimated Price: $85.00 (new)
  • Used Retail Price is $63.75; Title is a rental title
Shop for books and materials


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