vcc.ca
CULI 1509: Catering
Effective date
May 2025
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
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.
Credits
4.0
Year of study
1st Year Post-secondary
Prerequisites
CULI 1510 or department approval.
Corequisites
None
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Identify and describe types of catering and catering business practices
- Identify, describe and apply marketing strategies for a catering business
- Apply principles, strategies and techniques for planning and operating the food ,beverage and service procedures for catering events
- Assess products for consistency and quality standards
- Identify and apply fundamental industry standards and procedures essential for food, beverage and kitchen safety and sanitation in a catering environment
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 25
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 75
Total Hours: 100
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 75
Total Hours: 100
Instructional Strategies
lectures, demonstration, simulations, hands-on practice, group work, kitchen activities, projects and independent study
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Assignments |
25 |
5 separate practical in-class assignments and activities, each worth 5% |
|
Participation |
10 |
Event participation, minimum participation is 1 event |
|
Quizzes/Tests |
30 |
3 separate quizzes, each worth 10% |
|
Reflect |
10 |
End of course reflection |
|
Project |
25 |
Capstone |
|
Other |
S/U |
Safety and Sanitation components as per the rubric |
|
Attendance |
S/U |
See Student Handbook for detailed attendance requirements |
|
|
Students must receive a satisfactory grade on the attendance and safety/sanitation components to receive a passing grade in this course. |
|
Course topics
- 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
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.