Schedule of courses -

Details about the Fall 2012 course you selected


Subject:

Culinary Arts

Title:

CULN-224 Catering Business and Operations - (SC) - 2 Units

Instructor:

McGlynn, B



Course

Section

Days

Time

Room

Units

Start/Stop Dates

CULN-224

8646

M

4:00-6:50pm

H-105

2 Units

9/10 - 11/26


Catalog Course Description
CULN-224 Catering Business and Operations
2 - 2 Units SC
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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