CULA 113 - Advanced Catering

Credit(s): 3

Prerequisite(s): CULA 111u .
This course provides practical work experience in managing large catered events for both on and off-premise college sanctioned events during the summer semester. Students are provided with an opportunity to expand their knowledge and skills in culinary, baking, pastry, and management. (Summer Semester)

Course Learning Outcomes

Use the proper mathematical and management procedures to convert recipes to batch cooking, portion control, purchasing, pricing, adhering to and creating budgets, and scheduling in large volume format events.
Draw upon information and techniques learned from their entire course of study in food and beverage service, nutrition, sanitation, supervision, bar and beverage management, purchasing and cost control, menu planning, and culinary, baking and pastry to create and manage events.
Demonstrate proficiency in multitasking, timing/sequencing, organization, planning, and in selecting the appropriate equipment for events.
Write large volume format production schedules for assigned station preparation.
Apply technical service skills to front of the house assignments.
Read and follow operational banquet event orders in both culinary and service capacities.
Complete service equipment requisitions.
Direct and collaborate with colleagues and staff, especially in the set up and breakdown of events.
Differentiate between types of events and determine what is appropriate for their client’s needs and the limitations of facility.