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Culinary Arts

CAP 247


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Credit Hours

(2-2) 3 Cr. Hrs.

Section Start Dates


Section NoStart Date
143707September 16, 2014

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Banquets and Catering


Course Description

Upon successful completion of this course, the student will demonstrate knowledge of a variety of catering operations including planning, organizing, marketing and executing receptions, parties and special events. Students must participate in two events. This is an elective course.

Prerequisites

(A requirement that must be completed before taking this course.)

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Identify types of catering functions.
  • Prioritize regulations and licensing contracts of operations.
  • Identify catering equipment needed for on and off premise events.
  • Adapt menu development and menu pricing strategies as they relate to selling a potential customer.
  • Demonstrate planning, organizing and executing catered events.
  • Classify marketing concepts for success.
  • Prioritize marketing concepts for success.
  • Adapt menu and service concepts as they pertain to event catering.
  • Calculate bottom line profits of catered events.
  • Explain behavior that fosters good customer relations and image.
  • Categorize forms and documents that are needed for success in catering operations.
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