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): All first-year Culinary Arts program classes and CUL 218 with a C- or better.
Corequisite(s): CUL 226.