CULA 2350 - Professional Catering

3 sem hrs cr

This course examines the requirements to start and operate a catering company. Topics of discussion include kitchen equipment, regulations, operations, and business planning. Prerequisite: CULA 1320 - Culinary I  

In rare and unusual circumstances, a course prerequisite can be overridden with the permission of the Department Lead for the discipline. 

Transfer (UT) or Non-Transfer Course (UN): UN

Students will be able to…

• discuss the catering industry and segment potential clients
• explain various types of catering events held on and off-premise.
• differentiate between corporate and social catering
• gain an appreciation for the planning function of the catering business
• describe, plan, and expense a standardized menu.