CUL 275 Catering Cuisine

Lecture: 1 Lab: 8 Clinic: 0 Credits: 5

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.

Pre-requisite(s): CUL 110 , CUL 140 , and CUL 240 .
Course is typically offered in Fall.
Student Learning Outcomes (SLOs)
At the completion of the course with a score of at least 70%, the students should be able to do the following:

Demonstrate professional conduct and interpersonal communication skills with the clients, vendors, and other culinary professionals.
Demonstrate basic comprehension of catering preparation skills, presentation, menu design, event planning, and successful event execution procedures.
Apply principles of proper food safety and sanitation procedures as well as personal hygiene.
Analyze food cost using proper purchasing and cost control to ensure profitability.
Demonstrate the ability to be creative, independent, well organized.
Analyze problem solving techniques to resolve operational troubles in lab and on event site.