Notes
Lab Fee: $50. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Minimum Units (Decimal)
3.00
Maximum Units (Decimal)
3.00
Description
An introduction to on and off premise catering. Students learn professional techniques used by caterers to developing and market services. They develop menus, practice writing proposals and contracts, plan and execute functions. In the kitchen students prepare typical caterer foods such as fruit and vegetable mirrors, canapes, hors d'oeuvres, tea sandwiches and buffet sweets. Students gain experience as they work with phyllo dough, puff pastry, eclair paste, pie and tart dough, savory butters and fillings.
Is Late Start
Late Start Only
Crytime Formatted
9:00 a.m.–1:50 p.m. • T TH • Dandini Campus • 10/10/23–12/07/23
Department Phone
674-4845
Notes (For Filter)
Lab Fee: $50. In the event of public health restrictions or other emergencies, classes may need to be changed to Web-Live, Web, or Hybrid instruction modes. Students will be notified by instructors and/or academic departments of any required changes.
Prerequisites (For Filter)
Prerequisite: CUL 100 and 106.