CULA-109 Catering Techniques

Credits 3 / 3 Contact Hours
Pre-requisite: Placement into RDNG-030 (ACSR-030), completion of ELAP-110 with a minimum grade of 2.0, or successful completion of RDNG-016 or ACLT-074 with a minimum grade of 3.0.
This course is designed to give the student an overview of the catering process with emphasis on planning preparing and managing events.

Course Outcomes
1. Design and develop a business plan for a start-up of a catering business with 95% accuracy 2. Determine financial management for the catering business 99% accuracy 3. Anticipate sales volume with 90% accuracy 4. Establish kitchen and dining basics with 95% accuracy 5. Evaluate an existing operation and determine if it is profitable for purchase with 90% accuracy 6. Select equipment needs with 90% accuracy 7. Plan a catered event, prepare its food and décor and manage it with 90% accuracy 8. Establish and set-up inventory: buying, storing and tracking supplies with 90% accuracy 9. Develop menus and set prices with 95% accuracy 10. Obtain regulatory issues with 95% accuracy

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