CUL 56 - Catering & Event Management
- Recent Professors
- Paschell Wilson, Robert J. Cabreros
- Recent Semesters
- Fall 2026, Spring 2026
- Class Size
- 15–30 students
- Credits
- 2
- Fall 2026 Sections
- View Fall 2026 sections of CUL 56
- Transfers To
- Not transferable
- Description
- This course focuses on the application of culinary techniques through planning and preparation of menu items for catered events. Topics cover event preparation and planning, including menu choices for planning, production and service of buffets, banquets, teas and receptions. Students experience artistic production and participate in community catered events.
- Usually Held
- Fri 1:00pm–1:50pm, Mon 11:00am–11:50am, Mon 9:00am–9:50am