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Apr 19, 2024
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CLART 105 - Introduction to Catering
2.0 Credits
An introduction to on-site and off-site caterings. Emphasis on developing culinary knowledge, planning skills, business skills and event design.
Prerequisite Placement into BRDGE 093 or EAP 121 or instructor permission.
Course-level Learning Objectives (CLOs)
Upon successful completion of this course, students will be able to:- Develop a business contract.
- Describe liability issues in the catering profession.
- Develop a variety of menus.
- Describe the schedule of activities of an event from start to finish.
- Describe the importance of customer service throughout a catering cycle.
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