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Dec 07, 2025
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PUBLISHED 2019-2020 Non-credit Catalog [ARCHIVED CATALOG]
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CKNG 185 - Catering Fundamentals
Course Description
This course will provide students with an overview of the catering industry and will introduce them to business and culinary fundamentals specific to the catering industry. Menu planning and costing, event planning, business plan writing are a few examples of the fundamental theory learnings that students will receive. Students will also participate in kitchen lab time each class covering the culinary fundamentals in hot foods, cold foods and baking.
0 Credits:
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