COOK 351 - Catering

Course Description
This hands-on course provides students the opportunity to apply the culinary skills developed in the first year of the Professional Cooking program to produce food items for a catering environment. The course introduces students to catering systems and the processes relating to inventory and product specification, profit and loss calculations, purchasing, receiving and the management of food items. Students will develop the customer service skills required to determine customer needs and to provide menu alternatives. They will learn the use of order sheets, function and communication sheets, packaging, delivery processes and time management while working with a 15 day menu rotation.

3 credits

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