Catering

CATERING : One year course; Open to grades 11, 12. Prerequisite:  Culinary Skills and Culinary Arts with “C” or Higher. Course may be repeated for credit.

In this foods class, students will operate an on campus business.  Students will utilize food preparation techniques while exploring speed and quantity food preparation skills. All aspects of setting up and operating a catering company, including advertising, promotion, long-range planning, and accounting will be covered. There will be an emphasis on developing teamwork, leadership skills, creativity, and professionalism. This is a course for students interested in the culinary arts and hospitality industry (caterer, chef, sports nutrition, food writer, restaurant/hotel manager, baker, health inspector, food service director, food technologist, etc.) as well for students who want to explore the realities of small business ownership. Catering is taught in a new foods classroom complete with a restaurant kitchen. (This course can fulfill the Culinary Arts Professional Pathways Program capstone course.) Anticipated to fulfill UC/CSU “g” requirement.