Schedule of courses -
Details about the Spring 2013 course you selected |
Subject: | Culinary Arts |
Title: | CULN-224 Catering Business and Operations - (SC) - 2 Units |
Instructor: | Capozzo, C |
|
Course |
Section |
Days |
Time |
Room |
Units |
Start/Stop Dates |
|
|
CULN-224 |
8100 |
W |
4:00-6:15pm |
HRM-NORSEMAN |
2 Units |
1/16 - 5/08 |
|
| Catalog Course Description | ||
| CULN-224 Catering Business and Operations | ||
| 2 - 2 Units | SC | NR |
| Credit - Degree Applicable | ||
| Variable Hours | ||
| Note: Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file with the culinary offices by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. See instructor at the first class meeting. | ||
| An introduction to operating a catering business including effective client relations, event planning, pricing and cost controls, legal issues, equipment requirements and menu planning for a variety of events such as banquets, ethnic and a la carte affairs. CSU | ||
|
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