CUL 124 Buffet and Catering Management

3 CR

In Banquet and Catering Management students will learn the fundamental skills and knowledge needed to set-up and run banquet and catering events. Theory subjects include plated and buffet banquet menus, buffet layout and design, catering contracts, event planning, organization, staffing, home meal replacement, private and personal chef industry, optional services, and pricing formats. Weekly buffets provide hands-on experience in setting up and managing a full service buffet event.
Prerequisite(s): CUL 110, CUL 112, CUL 114, CUL 116, CUL 118;
Corequisite(s): CUL 120 all with a “C-” or better.

Print this Page