Matched 1 Courses / 1 Classes

Buffet Catering (CUL213) 3 Credits

Focuses on the basic steps of the catering process in a commercial food setting. Includes an overview of safety and sanitation principles. Emphasizes practical experiences in booking and record keeping, function planning, ordering, production, and service set-up and breakdown for both in-house and off-premise catered events. Prerequisites: A grade of "C" or better in CUL105, or permission of Program Director.

Class# Semester Location Delivery Dates Days Times Instructor Availability
23715 Fall 2020 Estrella Mountain
Komatke Hall-C Cul Classrm 109
Hybrid 08/28/2020 - 12/18/2020 F 8:00AM - 12:15PM
  • S. Griffiths
No Seats Available
  • Notes
    • Class Notes: Students will be required to participate in class during all scheduled sessions. All sessions may not be in person due to the recommendations of the CDC, and some content may be delivered in an online format.
      Class 23715 costs include CUL Course Fee: $100
    • Additional Class Notes: Students are required to attend a Culinary Orientation before the start of a culinary program, and obtain chef uniforms and other supplies by the first week of class. For information on upcoming orientation dates and uniforms, supplies, go to:

      For questions and advisement concerning the Culinary Institute, please contact the Student Specialist at 623.935.8805.