CATERING AND EVENTS MANAGEMENT

Catalog description

This course provides an in-depth exploration of catering fundamentals and the essential skills to plan and execute large-scale events successfully. Students will gain hands-on experience in menu design, recipe development, costing, staffing, and equipment needs while also mastering the key principles of professional cooking for catering. Through this course, students will identify and apply various cooking methods and techniques, with a specific focus on catering to large events. The course includes practical instruction in serving techniques, set-up, and service methods for various event formats. In addition to culinary skills, students will delve into the anatomy of event planning and coordination, learning how to create seamless event experiences. By the end of the course, students will have a thorough understanding of both the culinary and organizational aspects of catering and event management.