Catering Management

Course description

The type and quality of food, beverage, and service delivery are critical to the success of an event. In this course, students explore the staffing, logistics and venue expertise required to properly cater an event. While considering factors such as dietary restrictions and cultural sensitives, students learn to develop menus and pair cocktails with various food styles. In addition, they examine and apply the ethical and legal practices regarding sale and use of alcohol and cannabis at public events.

Students registering for credit courses for the first time must declare a program at the point of registration. Declaring a program does not necessarily mean students must complete a program, individual courses may be taken for skill improvement and upgrading.

For more information, please contact Continuing Education