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.
Course code: CULI 1509
Credits: 4.0
Length: 100.0 hours
Course outline: view https://www.vcc.ca/vccphp/courseoutline?subject=CULI&number=1509

Prerequisites

CULI 1510 or department approval.
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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 Safety and Sanitation Principles for a off-site catering event

This course is offered as part of a VCC program only.

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† 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.