RSTO 2307 - Catering (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. Licensing/Certification Agency: American Culinary Arts Educational Institute.

Prerequisites: Required: CHEF 1301 and CHEF 1305 with a “C” or better and a minimum of a food handler’s certificate, preferred ServSafe Food Manager Certificate or the Texas Food Guard Certification. Failure to comply will result in student being dropped from this course.
Background Search Required: No

Course Hour Configuration
(3 Lec., 1 Lab.)

CTE

This is a WECM Course Number.