CULIN 221 - Practicum: Catering Management and Event Planning

2 credits

An overview of the Catering and Event Planning segment of the Hospitality Industry. Students will gain an understanding of the sales, planning, execution and financial requirements of catered events. Students will also prepare and serve a variety of luncheons and special functions to the public following a given menu format and budget.

Prerequisites: CULIN 123 Quantity of Food Production (Lecture) and CULIN 124 Quantity of Food Production (Lab)
Pre or Corequisites: CULIN 212 - Advanced Baking (Lecture and Lab)

Offered spring semester.