Apr 18, 2024  
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Course/Program Inventory

HMGT 2250 - Professional Catering


Credit hours: 3

Prerequisites: CULA1320 Culinary I

Course Description:
This course examines the requirements to start and operate a catering company. Topics of discussion include kitchen equipment, regulations, operations and business planning.

Student Learning Outcomes:
Students will be able to:

  1. Discuss the catering industry and segment potential clients
  2. Explain various types of catering events held on and off-premise.
  3. Differentiate between corporate and social catering.
  4. Gain an appreciation for the planning function of the catering business.
  5. Describe, plan, and expense a standardized menu.