CULIN 221 - Practicum: Catering Management and Event Planning

2 Credits

This course introduces students to the Catering and Event Planning sector 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 124 - Quantity of Food Production Lab and HOSP 123 - Quantity Calculations and Food Safety
Pre or Corequisites: CULIN 212 - Advanced Baking (Lecture and Lab)