CUUL 2105 Culinary Event Planning Practicum
This course provides the student with the opportunity to gain real world and supervisory experience in an actual job setting. Students will become acquainted with occupational responsibilities through realistic work situations. On-the-job training topics include: introduction to hospitality supervision, on-off premise catering, hotel/resort catering, institutional catering, catering kitchen organization, and catering sales department responsibilities, as well as an introduction to establishing client relations,and pre-event and post -event inspections.
3 credits