CART 042 — Catering and Production Cooking Units: 3
This course focuses on volume preparation and presentation of foodservice, both "in house" and "off premise" Catering. This course is designed to teach proper techniques and approaches to volume catering, including safe handling and transportation. Students will participate in lab assignments that could include both on-site and off-site events. Lecture Hours: 18 Lab Hours: 108 Repeatable: No Grading: Letter Prerequisite: CART 002 or CART 060 or concurrent enrollment. Advisory: None Limitation on enrollment: None Transfer Status: CSU Degree Applicable: AA/AS COD GE: None CalGETC: None
Prerequisites: CART 002, CART 060