Catering (CULI 1509)
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.
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:
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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 †
CULI 1509 schedule for programs:
- CUDP
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 |
---|---|---|---|
61908 | April 29, 2024 to May 23, 2024 | See full schedule Delivery: In Person Location: Varies | Pfaff, Roland |
61909 | May 27, 2024 to June 20, 2024 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Pfaff, Roland |
61910 | July 8, 2024 to August 1, 2024 | See full schedule Delivery: Blended Location: Varies | Pfaff, Roland |
61065 | August 6, 2024 to August 29, 2024 | See full schedule Delivery: Blended Location: VCC Downtown Campus | Pfaff, Roland |
72902 | September 3, 2024 to September 26, 2024 | See full schedule Delivery: Blended Location: Varies | Pfaff, Roland |
72903 | October 1, 2024 to October 24, 2024 | See full schedule Delivery: In Person Location: VCC Downtown Campus | Pfaff, Roland |
72914 | October 28, 2024 to November 21, 2024 | See full schedule Delivery: Blended Location: Varies | Pfaff, Roland |
72932 | November 25, 2024 to December 19, 2024 | See full schedule Delivery: Blended Location: Varies | Pfaff, Roland |
42598 | January 13, 2025 to February 6, 2025 | See full schedule Delivery: Blended Location: Varies | Pfaff, Roland |
42599 | February 10, 2025 to March 6, 2025 | See full schedule Delivery: Blended Location: Varies | Pfaff, Roland |
42600 | March 10, 2025 to April 3, 2025 | See full schedule Delivery: In Person Location: Varies | Pfaff, Roland |
Schedule †
CULI 1509 schedule for programs:
- CONP
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 |
---|---|---|---|
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 |
61100 | October 28, 2024 to November 21, 2024 | See full schedule Delivery: Blended Location: Varies | Pfaff, Roland |
72666 | November 25, 2024 to December 19, 2024 | See full schedule Delivery: Blended Location: Varies | Pfaff, Roland |
71245 | January 13, 2025 to February 6, 2025 | See full schedule Delivery: Blended Location: Varies | Pfaff, Roland |
71337 | February 10, 2025 to March 6, 2025 | See full schedule Delivery: Blended Location: Varies | Pfaff, Roland |
71344 | March 10, 2025 to April 3, 2025 | See full schedule Delivery: Blended Location: Varies | 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
This course is offered as part of a VCC program only.
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* 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.