- International Fees
International fees are typically 3.25 times the domestic tuition. Exact cost will be calculated upon completion of registration.
Course Overview
This course examines all aspects of planning off-premise catering events from assessing a venue to costing the labour and equipment charges and determining appropriate food service for the venue and budget. Those venturing into the off-premise catering field or who have responsibility for planning catering events will benefit from this course.
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 the course, the student will be able to:
- Determine the different types of food service and the labour and equipment requirements for the success of the event.
- Ability to identify and evaluate a venue in relation to a given event.
- Create venue and equipment checklists.
- Demonstrate effective interpersonal and metacognitive (problem-solving) skills.
- Develop an off-premise catering proposal.
Effective as of Fall 2016
Programs and courses are subject to change without notice.