Culinary Catering Certificate of Completion
This program focuses on volume preparation and presentation of food service, both “in house” and “off premise” Catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events.
|CART 302||Kitchen Basics||0|
|CART 342A||Production Cooking||0|
|CART 342B||Catering and Banquet||0|