CHEF 2680 - Catering Management

Credits: 3

This course emphasizes modern Garde Manger techniques, business management, and event execution. Students cater to diverse events, develop menus, blend culinary skills with business acumen, and create innovative business plans. They gain insights for success in the catering industry, with a capstone project.

Prerequisite: Students must possess a valid ServSafe Certificate, or a valid health department food handler permit. Additionally, students must successfully complete CHEF 1300, CHEF 2420, and CHEF 2425.
Semester: Fall & Spring
Estimated Course Fee: Additional Course Fee Required

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