Culinary Catering

This program focuses on volume preparation and presentation of food service, both “in house” and “off premise” Catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events.

Learning Outcomes

Learning Outcomes

Upon satisfactory completion of this program students will be able to:

1. Estimate costs for a volume production or catering event and prepare a professional client summary.
2. Demonstrate safe production, service and reuse of volume foods.
3. Demonstrate the ability to prepare and plate or prepare and set up a buffest table service to meet volume production cooking requirements.

Program Requirements

Program Requirements