CULH 2050 - Catering

Credit Hours: 3.00
(3 contact hrs)
CULH-2050 gives students an overview of catering by highlighting and emphasizing the management and organizational responsibilities of a catered event. Center Campus.

Prerequisites:
None

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, students will achieve a strong foundation in the catering business so that students can organize and effectively manage a catered event.

Objectives:

Identify different types of catering operations.
Plan a catered event.
Identify different accessory services.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

3. The graduate can demonstrate how to employ mathematical knowledge.

The graduate can demonstrate how to communicate competently.

The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE

Introduction
Intro to Off Premise Catering Mgt
Getting Started - Legalities
Location, Contracts
Menu Planning
Beverages
Equipment
Logistics
Personnel
“The Show”
Marketing
Pricing
Purchasing, Receiving, and Storage
Sanitation and Safety
Accessory Services, Themes
Budgeting and Financial Mgt.

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Corba, David

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088