10316139Catering
Course Information
Description
This course provides a comprehensive overview of off-premises catering, equipping students with the knowledge and skills necessary to successfully plan and execute small and large-scale events. Topics include menu design, food production, venue selection, rental coordination, beverage planning, labor management, and contract negotiation. In their final project, students will apply their knowledge and skill by planning and coordinating a real-world catered event. 
Total Credits
2
Prior Learning Assessment
  • Experiential-Skill Demonstration
Course Competencies
  1. Examine the various types of catering businesses in the food industry
    Assessment Strategies
    Written Product
    Criteria
    Outline the elements of modern catering
    Differentiate between on-premise, off-premise, contract, deli, and personal chefs
    Examine at least five different types of catering functions
    Compare costs of off-premise catering to on-premise catering

  2. Develop front of the house set-ups for catering functions
    Assessment Strategies
    Written Product, Skill Demonstration
    Criteria
    Explain the design principles and layout of a modern buffet
    Calculate seating capacity using rounds, squares, and theater settings
    Set up tables for buffets and sit-down events to include silverware, glassware, chafers, ice carvings, and china

  3. Identify local, state, and federal laws pertaining to the purchase and service of alcoholic beverages, including the effects of the Dram Shop Act on foodservice operations that serve alcohol
    Assessment Strategies
    Skill Demonstration
    Criteria
    Practice the presentation and service of alcoholic and non-alcoholic beverages, including coffee and tea
    Prepare glassware used for beverage preparation and service
    Perform opening and closing procedures of a beverage operation
    Explain the importance of responsible alcohol service
    Identify the levels and signs of intoxication
    Practice methods to control excessive consumption by guests

  4. Generate legal catering contracts
    Assessment Strategies
    Written Product
    Criteria
    Identify catering contract templates or apps
    Determine when a contract is needed for catering
    Contract includes billing procedures
    Contract includes deposits
    Contract includes minimum guarantee
    Contract includes final count
    Contract includes labor charges
    Contract includes contact person
    Contract includes cancellation policy
    Contract includes beverage and food pricing
    Contract includes final payment policy
    Contract includes social and corporate billing policy
    Contract includes extra set-up charges

  5. Design a menu
    Assessment Strategies
    Written Product
    Criteria
    Menu offers a balanced variety of dishes or a collection of themed dishes
    Menu text effectively describes the choices
    Menu follows an intuitive flow
    Menu is free of distracting graphics or font choices
    Menu prices are effectively placed

  6. Assess purchasing needs for planning, controlling, and organizing a catering function
    Assessment Strategies
    Written Product
    Criteria
    Determine what needs to be bought for food and beverage functions
    Identify source/where to buy food and beverage
    Examine common charts used for estimating food and beverage consumption
    Specify common mistakes in buying from sellers and grocery stores for catered events
    Relate supply and demand pricing cycles to the time of year

  7. Explore sales and marketing plans used in a catering business
    Assessment Strategies
    Written Product and/or Presentation
    Criteria
    Describe the role of a market survey
    Describe the process of turning sales leads into new business
    Identify key components of sales and marketing plans

  8. Perform as a member of a catering team
    Assessment Strategies
    Skill Demonstration at live event
    Criteria
    Deliver the actions that you promised previously
    Verbally respond to forward the team’s next steps at the event
    Supply what is needed by the timing deadline at the event
    Determine when other team members are needed
    Listen to what team members are saying
    Guide others, if needed, in order to complete the task