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Catering

Class Number: CULINARY 10316126-1 - Catering
Offering Status: Open
Academic Level: Post_Secondary
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Course Description

10-316-126 CATERING ...an 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.

What will I learn?

  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.

Class Details

Class Number:
CULINARY 10316126-1 - Catering
Location:
1301
Date:
-
Delivery:
In-Person
Term:
2025 Fall Session 1

Meetings Times

Dates Day(s) / Time Location
8/19/2025 - 10/9/2025 Tuesday/Thursday
12:30 PM - 2:20 PM
Green Bay Campus Room BT232

* Cost displayed is based on in-state residency. Back to cost