Transfers ToNot transferableDescriptionThis practical, hands-on course introduces students to the fundamentals of catering, with a strong focus on cooking for events. Students will plan and prepare a variety of dishes suitable for small and large-scale service, design menus, and adapt recipes for volume production. Emphasis is placed on culinary execution, presentation, planning and the successful delivery of catered functions, including buffet setups, plated meals, and table displays. Ideal for students pursing careers in culinary arts, hospitality or event management. Portions of instruction may be offered online; may also be offered fully online.Usually HeldFri 9:00am–9:50am, Fri 10:00am–1:15pm, Fri 10:00am–1:35pm, Fri 10:15am–1:35pm 