CULA 2353 Professional Catering

3 (3 lecture hours) Credit Hour(s)

This course examines the requirements to start and operate a catering company. Topics of discussion include kitchen equipment, regulations, operations, and business planning.
Student Learning Outcomes:
Upon completion of this course, students will be able to:

Discuss the catering industry and segment potential clients.
Explain various types of catering events held on and off-premise.
Differentiate between corporate and social catering.
Gain an appreciation for the planning function of the catering business.
Describe, plan, and expense a standardized menu.

Prerequisite(s): CULA 1200 and CULA 1320
This course is not designed for transfer to four-year universities. Students should check course recommendations with the college or university they intend to transfer to for a baccalaureate degree. The receiving institution always makes the final decision about the transferability of credits.