Catering Specialization

Professional Series

The Catering Specialization is designed for students who would like to upgrade their skills or enter the field of catering. Students are required to take the Placement Test to enroll in these courses. A 2.0 grade point average is required to earn a letter of recognition and to articulate into the diploma/degree program.

Upon completion of this program students will be able to:

  • Demonstrate fundamental skills in baking and culinary arts;
  • Demonstrate the fundamental skills in displaying and garnishing foods;
  • Illustrate safe food handling and responsible alcohol service;
  • Demonstrate basic understanding of business management disciplines and corp;
  • Communicate basic business principles effectively in written, oral, and technology based applications.

For information, contact the culinary department at (609)343-4944.

Courses Credits
CUBP110-Fundamentals of Baking
2
CULN101-Introduction to Culinary Arts
3
CULN105-Applied Culinary Skills I
2
CULN106-Applied Culinary Skills II
2
CULN109-Introduction to Garde Manger
2
BUSN210-Business Law I
3
HOSP215-Beverage Operations: Wine, Beer and Spirits
3
HOSP250-Catering and Events Planning
3

Choose BUSN202-Principles of Marketing or

BUSN104-Entrepreneurship

3
TOTAL CREDITS REQUIRED
23
ZCAS