CULA2075 Catering
This course is designed to give the student advanced knowledge, skills and understanding of off-premise and on-premise catering as a branch of the hospitality industry. Topics such as party planning, customer service, site preparation, licensure, safety, catering equipment, sanitation, staff scheduling, food preparation and menu development will be discussed.
Course Requirements and Evaluation
Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.
Learning Outcomes
The following outcomes will be addressed in the course:
Identify the different types of catering events
Prepare grilled foods
Develop banquet menus with itemized costs
Create catered events on campus
Create a catering contract with a client
Identify local licensure and health regulations
Visit local catering companies for equipment rental needs
Develop staffing schedules for catered events
Text and References
A list of textbooks required for this course is available at the bookstore.
Course Scheduling
The scheduled hours of instruction include sixteen hours for each lecture credit, thirty two hours for each lab credit and forty hours for each credit of supervised occupational experience (SOE). Lecture credit may include formal or impromptu lectures, demonstrations or discussions with the entire class or with small groups or individuals. Refer to the Credit Details section of this course outline for the credit breakdown.
Accommodations Statement
Disability Services assists students with disabilities who need accommodations to access programs, services and college activities. If this applies to you, please contact the DS Office on your campus to initiate the accommodations process.
Brooklyn Park Campus - 763-488-2477
Eden Prairie Campus – 952-995-1544
Campus
Brooklyn Park Campus: 952-995-1300
Credit Details