CULA 135 - Catering and Bulk Food Service

3 Credit Hours

This course provides students with the skills and knowledge necessary to plan, prepare, and execute large-scale food service operations, including catering events and institutional meal distribution. Students will learn key aspects of event logistics, menu planning, and workflow coordination in high volume kitchens. Emphasis is placed on efficient bulk food preparation, portion control, proper storage and transportation methods, and compliance with food safety and sanitation regulations.

Prerequisite(s): CULA 101 , CULA 125

Semesters Offered: Spring Bi-Term 1