May 16, 2024  
Fall 2016 Course Catalog 
    
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Fall 2016 Course Catalog [ARCHIVED CATALOG]

FOODS 231 - Practicum: Catering Management and Event Planning

2 credits
An overview of the Catering and Event Planning functions of the Hospitality Industry. The development, preparation and service of food and beverage to the public based on a variety of occasions, luncheons and special events following a given menu format, theme and budget. 

Prerequisites: FOODS 110 Practicum: Kitchen & Dining Room , FOODS 113 Quantity Food Production , and FOODS 114 Quantity Food Production Lab   or departmental permission.
Offered spring semester.