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May 04, 2024
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Catalog 2022-2023 [ARCHIVED CATALOG]
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CART 205 Fundamentals of Catering3 credits
This course covers creation of affordable menus that adhere to customer specifications and price limits while making a profit. Students learn about purchasing techniques, including how to estimate bulk storage space and the quantity of food and beverages required. The course focuses on purchasing beverages and food items in bulk quantities and accounting, inventory, and purchasing in quantity in the food service industry. Students learn to budget and to control food service costs, such as labor, storage, and production.
Prerequisites: CART 145 , CART 150 , and CART 155
Corequisites: CART 215 and CART 220
Course Outcomes
Upon successful completion of this course students will be able to:
- Calculate food costs for various menus used in a catering setting
- Construct menus for use in large quantity
- Recognize and order products as per food specification outlined by purveyors
- Order food and prepare a menu within specified budget guidelines
- Demonstrate ability to adhere to quality product standards and evaluate quality in food products
- Identify how to select purveyors
- Describe inventory cost control techniques
Total Hours: 40 Theory (Lecture) Hours: 20 Guided Practice (Lab or Clinical) Hours: 20
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