CUL ART 74 Catering

Units: 2
Limitations on Enrollment: California Food Handlers Card or Serv Safe Certificate required for lab portion of this class.
Advisories: CUL ART 3 with a grade of “C” or better.
This course covers the business and culinary aspects of catering. Topics include starting a catering business, laws, licenses, taxes, insurance and contracts. Also included are interviewing clients and organizing catered menus and events; pricing menus and services; staffing, equipping, and transporting catered services; culinary techniques; and weddings and receptions. Off-campus catering events are required.