• Program: Culinary Arts
  • Course: Catering
  • Course #: CULA2075
  • Total Credits: 2

Course Description

This course is designed to give the student advanced knowledge, skills and understanding of off-premise and on-premise catering as a branch of the hospitality industry. Topics such as party planning, customer service, site preparation, licensure, safety, catering equipment, sanitation, staff scheduling, food preparation and menu development will be discussed.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Identify the different types of catering events
Prepare grilled foods
Develop banquet menus with itemized costs
Create catered events on campus
Create a catering contract with a client
Identify local licensure and health regulations
Visit local catering companies for equipment rental needs
Develop staffing schedules for catered events

Credit Details
  • Lecture: 1
  • Lab: 1
  • MnTC Goal: 0
Course Details

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