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Course Number: 10316126
Credits: 2.00

Course Description

10-316-126 CATERING overview of catering including pricing, hiring/managing staff, marketing, planning successful events, preparing safe/attractive food as well as managing the event. (Prerequisite: Acceptance in Culinary Specialist technical diploma or Culinary Management associate degree or Restaurant Management technical diploma or Hospitality Management associate degree).

Course Typically Offered

  • Fall
  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

Course Competencies

  1. Create menus for large quantity cooking.
  2. Convert standard recipes to various large quantity events.
  3. Prepare food for large quantity groups.
  4. Evaluate daily prep lists and apply volume cooking methods.
  5. Manage mise en place techniques for large quantity cooking.
  6. Prepare purchase orders for large quantity cooking.
  7. Calculate costing for large quantity cooking.
  8. Identify proper equipment and supplies for large quantity presentations.
  9. Create buffet setup based on large quantity events.
  10. Integrate proper sanitation techniques.