CATERING ESSENTIALS

Our Course Module

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WEEK 1

Catering Introduction
Introduction to Banquet and Catering
Different types of catering services
Catering Establishments
Guide for Catering Business Plan
(Project for the whole semester)

WEEK 2

Food Science and Food Production
Food Safety and Sanitation
Food Preservation
Food Handling
Basic Culinary Cuts
Basic Cooking Methods

WEEK 3

Menu and Utensils
Menu Planning
Types of menu
Menu Package Making
Tools and utensils used. Glasses. Plates.
Silverwares. Linens. Equipments.

WEEK 4

Table Services and Catering
Basic Skills
Types of Table Services
Basic table set up procedure.
Basic table napkin folding.
Basic table skirting

WEEK 5

Making a Profit
Recipe Costing
Recipe Quantification
Sample Buffet arrangements/lay outs

WEEK 6

Exam
Assessment on all discussed topics