Catering Business
Designed to prepare the student to operate and manage their own catering business by developing skills in creating an effective business plan, conducting market research, determin -ing the target market and developing a marketing strategy as well as developing skills in food prepara -tion and plate and buffet presentation.
Courses
- CUL 141 — Basic Culinary Arts 1
- CUL 143 — ServSafe Prep and Exam
- CUL 144 — Menu Planning
- CUL 147 — Baking
- CUL 149 — Garde Manger
- CUL 253 — Food and Beverage Management
- CUL 259 — Field Experience
- ENT 100 — Introduction to Entrepreneurship
- ENT 220 — Marketing the Entreprenuerial Venture
- ENT 240 — Business Plan Development
- MGT 250 — Personnel Supervision
- NTR 139 — Personal Nutrition
- NTR 201 — Nutrition