CUL 228 Banquet 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 211, CUL 218, and CUL 222, all with a C- or higher.
Completion Of or Concurrent Enrollment In: CUL 220, CUL 224 and CUL 226 all with a C- or higher or concurrent enrollment in CUL 220, CUL 224 and CUL 226.