Culinary Catering Certificate of Completion

This program focuses on volume preparation and presentation of food service, 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.

Required Courses

Course Code	Title	Units
CART 302	Kitchen Basics	0
CART 342B	Catering and Banquet	0