Catering
Credits: 2
Course Number: 10-316-126
Course Description
10-316-126 CATERING ...an overview of catering including pricing, hiring/managing staff, marketing, planning successful events, preparing safe/attractive food as well as managing the event. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree).
Course Typically Offered
Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.
How can I use this course to achieve my career goals?
This course is associated with the following programs:
What will I learn?
- Create menus for large quantity cooking.
- Convert standard recipes to various large quantity events.
- Prepare food for large quantity groups.
- Evaluate daily prep lists and apply volume cooking methods.
- Manage mise en place techniques for large quantity cooking.
- Prepare purchase orders for large quantity cooking.
- Calculate costing for large quantity cooking.
- Identify proper equipment and supplies for large quantity presentations.
- Create buffet setup based on large quantity events.
- Integrate proper sanitation techniques.
Class Details
- Class Number:
- 22380
- Delivery:
- In-Person
- Term:
- Spring 2025
- Session:
- 8W1
- Instructors:
- David Crawford
- Date Range:
- -
Estimated Cost:
$332.70
*
Meeting Times
| Dates | Day(s) / Time | Location(s) |
|---|---|---|
| 01/21/25 - 03/13/25 |
Tu, Th
12:30 PM - 2:20 PM |
Green Bay Campus Room BT316
|
* Cost displayed is based on in-state residency. Back to cost