Catering

This course is associated with the following programs:

• Culinary Management - Associate Degree New
• Culinary Specialist - Technical Diploma
• Hospitality and Event Management - Associate Degree
• Restaurant Management - Technical Diploma

1. Create menus for large quantity cooking.
2. Convert standard recipes to various large quantity events.
3. Prepare food for large quantity groups.
4. Evaluate daily prep lists and apply volume cooking methods.
5. Manage mise en place techniques for large quantity cooking.
6. Prepare purchase orders for large quantity cooking.
7. Calculate costing for large quantity cooking.
8. Identify proper equipment and supplies for large quantity presentations.
9. Create buffet setup based on large quantity events.
10. Integrate proper sanitation techniques.