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.
Prerequisites
CULI 1510 or department approval.
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application 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 Safety and Sanitation Principles for a off-site catering event
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 72125 |
November 23, 2026 to December 17, 2026 |
Online Shop/Teaching Kitchen |
Varies | See full schedule | |
| 72176 |
February 9, 2027 to March 4, 2027 |
Online Shop/Teaching Kitchen |
Varies | See full schedule | |
| 72190 |
November 23, 2026 to December 17, 2026 |
Online Shop/Teaching Kitchen |
Varies | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41741 |
April 5, 2027 to April 29, 2027 |
Online Shop/Teaching Kitchen |
Varies | See full schedule | |
| 41770 |
May 10, 2027 to June 3, 2027 |
Online Shop/Teaching Kitchen |
Varies | See full schedule | |
| 41786 |
February 9, 2027 to March 4, 2027 |
Online Shop/Teaching Kitchen |
Varies | See full schedule | |
| 41794 |
June 7, 2027 to June 30, 2027 |
Online Shop/Teaching Kitchen |
Varies | See full schedule | |
| 41829 |
April 5, 2027 to April 29, 2027 |
Online Shop/Teaching Kitchen |
Varies | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† 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.