Course Overview
The food and beverage is often times what people remember most about an event! It has to be the right selection, served at the right time, the right way! After taking this course you will be able to identify the food and beverage requirements for an event. Students will learn about menu selection, service style selection, sustainable catering concepts, procurement (sourcing and selecting) as well as basic catering operations and meal plans that reflect client needs and event goals. Using a simulated event, the course also focuses on licensing, alcohol services and related risks, sanitation and food safe requirements. Trends such as sustainable menu planning/ procurement, food and beverage presentation, dietary requirements and restrictions are also introduced and explored.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
3.0
- Retired
- This course has been retired and is no longer offered. Find other Flexible Learning courses that may interest you.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Conduct a food and beverage needs assessment.
- Create menus and meal plans that reflect event audience and demographics, trends and other seasonal considerations.
- Develop a food and beverage service plan for an event that ensures a positive culinary experience for event guests and a smooth operational flow.
- Develop a risk management plan for alcohol service and consumption.
- Incorporate décor and table design items such as unusual / decorative linens, napkin folds, and other creative elements that will enhance the guest experience.
- Explain the basic health department requirements for food and beverage service.
- Explain liquor liability safeguards and risk management for alcohol service and consumption.
Effective as of Fall 2021
Programs and courses are subject to change without notice. Find out more about BCIT course cancellations.