CUA 102 : Catering

Download as PDF
This course includes the theory and practice of operating a catering business. Topics include food production and management related to catering and other special services. Upon completion, the student will have a working knowledge of the principles involved in operating a catering business.

Prerequisites

As required by college

Overview

Program

Culinary Arts

Credits

3
Lecture Hours
3
Lab Hours
0

Semester Offered

Fall
Spring
Summer

Transfer Code

Code C