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.
|11887||In Person||WF||August 22, 2018 - October 12, 2018||8:00am - 1:15pm||Lecture & Lab|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|August 27, 2018||September 12, 2018||0001||$100.00|