CHEF 2680 - Catering Management

Institution:

Salt Lake Community College

Subject:

Culinary Arts

Description:

This course emphasizes modern Garde Manger techniques, business management, and event execution. Students cater to diverse events, develop menus, blend culinary skills with business acumen, and create innovative business plans. They gain insights for success in the catering industry, with a capstone project. Prerequisite(s): Students must possess a valid ServSafe Certificate, or a valid health department food handler permit. Additionally, students must successfully complete CHEF 1300, CHEF 2420, and CHEF 2425. Semester(s): Fall & Spring

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.slcc.edu

Phone Number:

(801) 957-4111

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

General Education

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