Recent SemestersFall 2026, Spring 2026, Fall 2025, Spring 2025Class SizeNot publishedCredits3PrerequisiteHM 315 with a grade of "C" or better Transfers ToNot transferableDescription300/480) or ESLW 340 This course covers the business and culinary aspects of catering and large-scale food production. It includes the study of starting a catering business, laws, licenses, taxes, insurance and contracts, menu development, pricing, and staffing. It also emphasizes quality and quantity production. On- and off-campus catering events are required. A portion of this course may be offered in a TBA component of 6-20 hours which may include setting tables, preparing food, and serving food for catered events.Usually HeldThu 9:00am–9:50am, Thu 10:00am–1:35pm, Thu 10:00am–1:50pm 