Building on skills and knowledge acquired in previous classes, this course gives students hands-on experience in catering operations. Students plan and expedite the food, beverage and service requirements necessary for industry related events. This course introduces students to event coordination, marketing strategies, risk management and entrepreneurial skills. Emphasis is placed on customer service, leadership, teamwork, time management and critical thinking skills, as well as, efficient work methods and quality control.
Students will be involved in planning and operating an external catering event as part of this course.
Course code: CULI 1509
Credits: 4.0
Tuition: $0
Length: 100.0 hours
Course outline:
view
https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1509
Prerequisites
Acceptance into the Professional Cook 1 + Catering Certificate program or Culinary Arts Diploma (International ) program
No schedule is currently available. Please check again later.
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Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 71165 | January 8, 2024
to February 2, 2024 | See full schedule
Delivery: Blended
Location: Varies | Pfaff, Roland |
| 71250 | February 5, 2024
to March 1, 2024 | See full schedule
Delivery: Blended
Location: Varies | Pfaff, Roland |
| 71266 | March 4, 2024
to March 28, 2024 | See full schedule
Delivery: Blended
Location: Varies | Pfaff, Roland |
| 41069 | July 8, 2024
to August 1, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Pfaff, Roland |
| 60199 | August 6, 2024
to August 29, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Pfaff, Roland |
| 60208 | September 3, 2024
to September 26, 2024 | See full schedule
Delivery: Online with Scheduled Classes
Location: Varies | Pfaff, Roland |
| 60217 | October 1, 2024
to October 24, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Pfaff, Roland |
Schedule †
Course dates and times may vary throughout the term. Select the CRN number below to see a full schedule.
| CRN # | Dates |
Day/Time/Location |
Instructor |
| 47373 | January 8, 2024
to February 2, 2024 | See full schedule
Delivery: In Person
Location: Varies | |
| 40967 | April 2, 2024
to April 26, 2024 | See full schedule
Delivery: Online with Scheduled Classes
Location: VCC Downtown Campus | Pfaff, Roland |
| 41018 | April 29, 2024
to May 24, 2024 | See full schedule
Delivery: Online with Scheduled Classes
Location: Varies | Pfaff, Roland |
| 41039 | May 27, 2024
to June 20, 2024 | See full schedule
Delivery: In Person
Location: VCC Downtown Campus | Pfaff, Roland |
| 61065 | August 6, 2024
to August 29, 2024 | See full schedule
Delivery: Blended
Location: VCC Downtown Campus | Pfaff, Roland |
Additional Information
- 1. Orientation to Course Information, Review House Guidelines
2. Professional Practice and Skills
3. Introduction to Catering
4. Marketing Strategies
5. Event Planning and Operations
6. Customer Relations and Service Strategies
7. Beverage and Service Operations
8. Health And Safety Principles for a off-site catering event
How do I apply for this course?
This course is offered as part of a VCC program only.
* The amount shown is the approximate cost of tuition (for courses with tuition) or fees (for courses that do not have tuition).
Tuition and Fees are approximate and subject to change. Students are required to pay any applicable fee increases. Fees listed are for domestic students. For international programs, visit VCC International.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.
