10316139Catering
Course Information
Description
Provides an understanding of catering concepts through demonstration and hands-on experience by completing various food functions. The events vary from black tie multi-course dinners for the community to BBQ lunches.
Total Credits
4
Prior Learning Assessment
  • Available
  • Experiential-Skill Demonstration
Course Competencies
  1. Explore the characteristics of a successful caterer
    Assessment Strategies
    with the completion of the mid-term test and receive a score of 75% accuracy or higher
    Criteria
    you explore the need for level-headed, take charge, and flexible person
    you explore the need for a very physically fit person to be able to take on many roles for front and back of the house lifting and carrying
    you examine the front and back of the house industry standards for quality assurance and total quality management
    you examine the monetary needs to run a catering company successfully

  2. Examine the various types of catering businesses in the food industry
    Assessment Strategies
    with the completion of the mid-term test and receive a score of 75% accuracy or higher
    Criteria
    you determine what defines catering to industry standards
    you differentiate between on-premise, off premise, contract, deli, and personal chefs
    you examine the 30 different types of catering functions that can be done for the guest
    you explore why off premise catering is more expensive to perform then on-premise catering

  3. Explore the different functions of a sales and marketing plan used in a catering business
    Assessment Strategies
    with the completion of the mid-term test and receive a score of 75% accuracy or higher
    Criteria
    you explore the need for a market survey to develop labor, pricing, menu, and the need for a caterer.
    you examine 30 sales leads that can be used to look for new business

  4. Develop production skills in preparing food for catered events
    Assessment Strategies
    with the completion of the mid-term test and receive a score of 75% accuracy or higher
    with the completion of 25 hours of actual catered events
    Criteria
    you determine working factors for all recipe conversions
    you explore the advantages of exact yields for production in the kitchen
    you explore the disadvantages of poorly developed recipes in the industry
    you determine the best foods that hold up to catering events and retain quality
    you use various cooking methods that are common in the catering industry to prepare, cook, and hold food.

  5. Develop basic skills in front of the house set-ups for catering functions
    Assessment Strategies
    with the completion of the mid-term test and receive a score of 75% accuracy or higher
    with the completion of 25 hours of actual catered events
    Criteria
    you calculate seating capacity using rounds, squares and theater settings
    you develop a master checklist to be used for a catered event
    you determine what is actually needed to have a successful catered event
    you set up tables for buffets and sit-down events to include silverware, glassware, chafers, ice carvings and china

  6. Develop legal quality catering contracts for various functions
    Assessment Strategies
    with the completion of the final exam and receive a score of 75% accuracy or higher
    by producing a legal catering contract
    Criteria
    you determine what a catering contract is to industry standards
    you determine when a contract is needed for catering
    legal catering contract includes billing procedures
    legal catering contract includes deposits
    legal catering contract includes minimum guarantee
    legal catering contract includes final count
    legal catering contract includes labor charges
    legal catering contract includes contact person
    legal catering contract includes cancellation policy
    legal catering contract includes beverage and food pricing
    legal catering contract includes final payment policy
    legal catering contract includes social and corporate billing policy
    legal catering contract includes extra set-up charges

  7. Assess purchasing needs for planning, controlling, and organizing a catering function
    Assessment Strategies
    with the completion of the final exam and receive a score of 75% accuracy or higher
    Criteria
    you determine what needs to be bought for food and beverage functions
    you identify whom to buy food and beverage from in the industry
    you examine common charts used for estimating food and beverage consumption
    you estimate how much food and beverage to buy for a catered event
    you specify mistakes in buying from purveyors and grocery store for catered events
    you examine supply and demand pricing cycles with regards to timing of the year

  8. Summarize personal management policies, standard operating procedures (SOP's) for hiring, training, and evaluating employees for a catering business
    Assessment Strategies
    with the completion of the final exam and receive a score of 75% accuracy or higher
    Criteria
    you summarize the most basic characteristics an employee must have to be hired
    you explore the proper procedures for hiring (application, interview, professional reference and police check)
    you determine what kinds of jobs are there for the catering employee (the brigade system for the kitchen, front of the house and beverage service)
    you summarize the different types of training (intensive, partnering, apron method and group)

  9. Calculate expenses and profit of a catering event
    Assessment Strategies
    with the completion of the final exam and receive a score of 75% accuracy or higher
    Criteria
    you explore 30 ways to control costs in food and beverage catering
    you set a price for food and beverage using the factor method and percent method
    you explore selling techniques that can be used to increase the average check for a catering event
    you calculate fixed and variable costs that effect an income statement

  10. Classify the basic types of alcoholic beverages and glassware used by a caterer
    Assessment Strategies
    with the completion of the final exam and receive a score of 75% accuracy or higher
    Criteria
    you determine the various types of glassware to be used for a catered event
    you determine how much glassware to have on hand for a catered event
    you examine the art of serving wine to industry standards
    you examine the beer, wine and distilled products used in industry