 |
 |
|
|
|
|
|
| |
|
|
|
|
|
| |
|
|
|
|
Course Details
| CUL 275 Catering Cuisine |
| |
|
| Lecture: |
01 |
Lab: |
08 |
| Clinical: |
00 |
Credit: |
05 |
| |
|
| Components: |
None |
| Prerequisites: |
CUL 110, CUL 140, and CUL 240 |
| Corequisites: |
None |
| |
|
| This course covers the sequential steps to successful catering that include sales, client needs, menu planning, purchasing, costing, event pricing, staffing and sanitation concerns. Emphasis is placed on new culinary competencies and skills specific to catering preparation, presentation, and customer service. Upon completion, students should be able to demonstrate proficiency in the successful design and execution of various types of catering events. |
|
| |
|
| |
|
| |
|
| |
|
|
|
|
| |
|
|
|
|
|
|
 |
