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CUL 185 Catering Operations
Credit Hours:  2
Effective Term: Fall 2016
SUN#: None
AGEC: None  
Credit Breakdown: 2 Lectures
Times for Credit: 1
Grading Option: A, B, C, D, F
Cross-Listed:


Description: The theory and practice of planning and executing catering functions with emphasis on sales, marketing, menu development, pricing and controls, equipment, banquet and buffet service and different catering styles.

Prerequisites: RDG094 and MAT082

Corequisites: None

Recommendations: There is a strong emphasis on culinary math skills.

Measurable Student Learning Outcomes
1. (Evaluation Level) Examine and critique styles of catering, sales and marketing techniques, contracts, equipment, safety and sanitation concerns and governmental regulations.

2. (Synthesis Level) Develop menus for various types of catering functions, applying food and labor costs to determine pricing strategies and planning long and short term for event.

3. (Synthesis Level) Outline a plan for a specific event: prepare menu, contract, staffing, food, equipment, transportation, timeline and billing issues.

4. (Synthesis Level) Assist in planning and service for catering events in the culinary arts department and follow-up by identifying strategies for improving the planning and service processes.
Internal/External Standards Accreditation
Students will demonstrate learning outcomes at the level outlined in the "Culinary Arts Program Required Knowledge and Competencies," current edition, written by "The American Culinary Federation Foundation (ACFF) Accrediting Commission," recognized by CHEA: Council on Higher Education Accreditation. URL: http://www.acfchefs.org/