CULI 1509: Catering
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.
Year of study
1st Year Post-secondary
Prerequisites
Acceptance into the Professional Cook 1 + Catering Certificate program or Culinary Arts Diploma (International ) program
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 in a catering environment
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 50
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 50
Total Hours: 100
Instructional Strategies
lectures, demonstration, simulations, hands-on practice, group work, kitchen activities, projects and independent study
Grading System
Percentages-ITA
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Exam
|
35
|
Multiple Choice Exam-Final
|
Assignments
|
15
|
|
Portfolio
|
15
|
|
Project
|
35
|
Capstone
|
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 And Safety 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.