SRJC Course Outlines

8/9/2022 12:48:48 AMCUL 229 Course Outline as of Spring 2011

Inactive Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 229Title:  SPECIAL EVENT CATERING  
Full Title:  Special Event Catering
Last Reviewed:8/14/2002

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled1.5017.5 max.Lecture Scheduled26.25
Minimum1.00Lab Scheduled4.508 min.Lab Scheduled78.75
 Contact DHR0 Contact DHR0
 Contact Total6.00 Contact Total105.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  52.50Total Student Learning Hours: 157.50 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  33 - 3 Enrollments Total
Also Listed As: 
Formerly: 

Catalog Description:
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Professional chef presents the basic knowledge needed to plan, organize, setup, and staff an off-premise catering event. The course will cover client contact; site preview; menu planning; preliminary food preparation; on-site and off-premise food preparation and service.

Prerequisites/Corequisites:
Course Completion or Current Enrollment in CUL 250 ( or CULT 250) OR Course Completion of DIET 50 OR Course Completion of CUL 50 ( or CULT 50)


Recommended Preparation:

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
Professional chef presents the basic knowledge needed to plan, organize, setup, and staff an off-premise catering event. The course will cover client contact; site preview; menu planning; preliminary food preparation; on-site and off-premise food preparation and service.
(Grade Only)

Prerequisites:Course Completion or Current Enrollment in CUL 250 ( or CULT 250) OR Course Completion of DIET 50 OR Course Completion of CUL 50 ( or CULT 50)
Recommended:
Limits on Enrollment:
Transfer Credit:
Repeatability:33 - 3 Enrollments Total

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Certificate Applicable Course



COURSE CONTENT

Outcomes and Objectives:
Upon completion of the course, students will be able to:
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The student will:
1.  Apply principles and proper procedures for sanitation and safe
   hygienic food handling.
2.  Recognize the importance of the client contact including gathering of
   event details, setting up a menu, and determining a price.
3.  Identify a variety of catering facilities, including homes, halls, and
   wineries.
4.  Identify and properly utilize tools and equipment found in commercial
   catering kitchens.
5.  Preview a potential site and identify the logistics associated with
   that site.
6.  Analyze the food prep process including determining proper amounts and
   correct timing.
7.  Analyze and enact all aspects of the preparation of the event
   including setup, cooking, and service.
8.  Employ a working vocabulary of culinary terms.
9.  Interpret various recipe forms and recipes.
10. Apply rules for receiving and inspecting incoming food and for proper
   storage procedures.
11. Explain and utilize cost control principles (total utilization).
12. Implement practical kitchen maintenance procedures.
13. Properly handle servicewares with consideration to sanitation and
   safety.
14. Properly set a table for a variety of menu styles.
15. Identify serving utensils, their location within the setting, and
   their proper offering and removal.
16. Set up a basic placesetting.
17. Assemble a sidestand to support smooth and timely service.
18. Describe and apply common styles of catering service.
19. Demonstrate the proper way to carry a tray.
20. Load a tray efficiently with clean / soiled plates.
21. Carry plates to and from table by hand demonstrating proper carrying
   technique.
22. Properly serve a plate.
23. Properly clear a table by hand.
24. Identify and use common methods of serving the public.
25. Discuss the components and fundamentals of banquet service.
26. List and demonstrate Do's and Don'ts of customer relations.
27. Display ability to work in a team environment.
28. Identify and exhibit personal qualities and behaviors required for
   getting and keeping a job in the food service industry.
29. Apply and refine basic baking skills in a professional bakeshop.
30. Prepare a variety of baked goods for catering.
31. Prepare a variety of desserts for catering.
32. Organize baking production schedules for catered events.
33. Display ability to take on more responsibility and a leadership role
   when repeating course.

Topics and Scope
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1.  Legal, health, and liability requirements including permits and
   kitchen equipment.
2.  Catering facilities - halls and wineries.
3.  Client contact - gathering of information; menu and pricing.
4.  Site preview - logistics.
5.  Food prep - amounts, timing.
6.  Preparing for the event - rentals.
7.  The actual events - cooking and serving on site.
8.  Sanitation and safety.
9.  Role of table service in the industry.
10. Setting up a sidestand.
11. Proper setting up and breaking down of tables.
12. Classical styles of catering service.
13. Food and beverage service.
14. Components and fundamentals of banquet service.
15. Further development of basic baking skills.
16. Practical professional baking and pastry preparation.
17. Catering sales baking and pastry production.
18. Customer service.
19. Teamwork.
20. When course is repeated, student will take on more responsibility and
   leadership.

Assignments:
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1. Prepare a written proposal including a job bid and a menu.
2. Participate in several catering events.
3. Practice working in various staff roles in a catered event.
4. Read handouts and interpret and apply service layouts and diagrams.
5. Critique catered events.
6. For repeating students, leadership roles will be included.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
0 - 0%
None
This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
5 - 40%
Bid proposal; team exercises; interpreting layouts
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
45 - 85%
Class performances, In-service performance; leadership skills
Exams: All forms of formal testing, other than skill performance exams.Exams
5 - 20%
Multiple choice, True/false, Matching items, Short answer / fill in the blank.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
5 - 20%
Attendance; participation; professionalism. Brief field notes. Brief written critiques of service routines.


Representative Textbooks and Materials:
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Teacher prepared materials.

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