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.
|12573||In Person||TR||October 26, 2021 - December 17, 2021||8:00am - 12:30pm||Lecture & Lab|
|Last full refund date||Student Last Date to Withdraw||Section no.||Class Fees|
|November 1, 2021||November 16, 2021||0001||$100.00|