CULA-109 Catering Techniques

Credits 3 / 3 Contact Hours
Pre-requisite: Placement into ACRD-090, ACRD-091 or ACRD-092, completion of ELAP-110 with a minimum grade of 2.0, or successful completion of ACRD-080.
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