Transfers ToCSUDescriptionThis course focuses on volume preparation and presentation of foodservice, both "in house" and "off premise" Catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events. Lecture Grading: Letter CART 040 and CART 060. Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: NoneUsually HeldTue Fri 7:00am–7:35am, Tue Fri 7:45am–10:50am 