CA 195 - Special Events

Credits: 1-4
Students participate in hands-on catering production for community events that are established through the culinary arts program. These events will include Food Truck opportunities, buffet, and banquet style events for community organization fundraisers to multi-course wine maker dinners.
Course Outcomes:

Acquire hands-on work experience in the culinary arts industry.
Demonstrate competency-based work skills used in a production environment.
Perform tasks relating to the development of job responsibility including following work schedules and timely completion of assigned tasks.
Demonstrate interpersonal job related skills.
Practice mis-en-place in quantity food production.
Use ServSafe, operation, cleaning, and maintenance methods for safety and equipment use in a commercial kitchen.
Apply teamwork, time management, and decision making skills required in a production environment.

Course Topics:

Community Service fundraisers & events
Food truck operation
Buffet-style banquets
On and off campus catering events
Multi-course winemaker dinners

CLIN Credits: 4
CLIN hours per week: 12

Course Attribute(s): Work-Based
OEE Permitted: Yes
Grading Basis: Graded
Instructor/Department Consent Required: No Consent
CIP Code: 12.0503
Default Section Size/Cap: 20
Quarter(s) offered:

Summer
Fall
Winter
Spring