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.
|23715||In Person||WF||August 26, 2020 - October 16, 2020||8:00am - 1:15pm||Lecture & Lab|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|August 31, 2020||September 16, 2020||0001||$100.00|