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COOK 8

This course addresses key kitchen management concepts in a variety of commercial, non-commercial and institutional settings. It focuses on catering and banquet management practices for back and front of house operations. Topics include industry standard ordering and receiving practices, advanced inventory control systems, cost reconciliations and data entry for menu and spreadsheet applications.

In addition students study marketing strategies and business management principles that promote successful operations. Students have the opportunity to learn how a catering operation is created including menu planning, banquet event orders and contracts.