HCA133 Catering and Banquet Production

3 Credit Hours

Students will plan, organize, direct, execute, and control a catered event. They will demonstrate attention to details and be able to recognize and deal with problems and emergency situations that arise in the catering and banquet environment. They will understand how to be cost-efficient and financially profitable. They will demonstrate the use of computer software applications in catering and banquet planning. They will perform front-of-house duties, including enhanced customer service procedures. Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries and HCA128 Food Sanitation

2021 Spring Term

Section: A
Course Format: On-Campus Seats Available: 15/20
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M114D 01/28/21 - 05/13/21 12:30 PM - 3:30 PM R Alberto Navarro-Trujillo
Type In-Person
Location FHTC M114D
Dates 01/28/21 - 05/13/21
Times 12:30 PM - 3:30 PM
Meeting Days R
Instructor Alberto Navarro-Trujillo