CULA 2535 - Special Events and Catering

3 Credits

This class will explore catering concepts and examine the differences between al la minute cooking and event-based dining. Students will explore laws, regulations, and licensing requirements. High-volume food production and menu development foundations will be applied to create special events on and off campus. Event styles, trends, and fashions will be explored to provide students with a well-rounded base of knowledge in catering and event-based dining. 3C/1/2/0

Prerequisite(s): CULA 2515