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 or CUL 227, may enroll concurrently; 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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“My teacher posted his lectures and activities on Blackboard weekly, so I was able to complete all required class work and tests at my own leisure. Most importantly, I learned a ton in the course, and my excellent instructor was available by email around the clock.”—Wendy L., 48