Culinary Arts - Catering
This program offers students training in two aspects of the catering business: entry level employment skills and small business operation/ownership. The curriculum includes: introduction to catering for small-scale events and advanced catering business practices for large-scale events; kitchen safety and sanitation; tools and equipment identification, usage and care; product identification and costing for catered events; time management for seeking employment with catering facilities at hotels, casinos, resorts and country clubs. For seekers of self-employment, studies will include employment/workers compensation requirements (Employment Department); safe packing and transportation of products; event rentals; site dining/serving setup/take down; time management; commissary development and leasing; legal liabilities and responsibilities; contract negotiations and customer service relations.
An Occupational Skills Certificate is awarded upon completion of all required courses with a grade of C or better.
- Demonstrate the capability to acquire and operate a catering business.
- Explain the skills to establish professional contacts with reputable purveyors of qualified and quantity products in the operation of a catering business.
- Develop the business skills of record-keeping in all aspects of a professional business; as well develop professional standards of conduct and attitudes necessary to operate a catering business.
- Practice safe food handling/packing and transportation of customers ordered products necessary to operate a catering business.
- Demonstrate the ability to organize on site dining/serving, setup/takedown of catered facilities in an orderly and timely manner.
- Explain all legal documentation for a facility rental, sanitation certification, business licenses, and employee compensation as required by local authorities.
Requirements for the Occupational Skills Certificate
Required Units: 6
- CUL 160A – Introduction to Catering (3)
- CUL 160B – Advanced Catering (3)