CUL 260: Catering and Banquet Production Management

This advanced course provides the graduate culinary arts degree student with the ability to display knowledge of a variety of catering operations. This will include planning, organizing, marketing and executing receptions, parties, and special events.

Level I Prereq: Academic Reading and Writing Levels of 6; Completion of the Culinary and Hospitality Management program; consent required

Lecture Hours
Clinical Hours
Lab Hours
Other Hours
Total Hours

Some classes are not offered every term. To see if this class is currently available, check the schedule.

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