CHEF 237
Banquet/Catering Production
New Mexico State University-Main Campus · UGRD · Fall 2026
1 section
Catalog description
Planning and implementation of the culinary aspects of catered functions. Development of time schedules, work assignments and service plans for catered events and banquet functions. Production of food items in appropriate quantities for catered events. Costing and control functions are covered. May be repeated up to 6 credits.
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #new_mexico_main_campus_2-CHEF237Fall 2026UGRD3 credits
- Days & times
- No scheduled meeting time
- Meeting dates
- —
- Location
- —
- Instructor
- Staff
Class numbers and section codes come from the registrar.
Spot missing or incorrect course data?