CULA 111u - Catering: Spring

Credit(s): 1

Prerequisite(s): CULA 105 and CULA 110.
This course provides practical work experience in catering for both on and off-premise, college-sanctioned events during the spring semester. Students are provided with an opportunity to showcase their knowledge and skills in culinary, baking, pastry, and management. (Spring Semester)

Course Learning Outcomes: Upon completion of the course, students will be able to

Use the proper mathematical and management procedures to convert recipes to batch cooking, portion control, purchasing, pricing, adhering to and creating budgets, and scheduling.
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.
Understand apply the traditions and customs associated with entertaining.
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.