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Official Course
Description: MCCCD Approval: 4-23-2002 |
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FON219
2002 Fall – 2011 Fall |
L+L
3.0 Credit(s) 5.0 Period(s) 4.4 Load Occ |
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Buffet
Catering |
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Focuses on the basic steps of the catering process in a
commercial food setting. Includes an overview of safety and sanitation
principles. Emphasizes practical experiences in booking and record keeping,
function planning, ordering, production, and service set-up and breakdown for
both in- house and off-premise catered events. Prerequisites: None. Corequisites: FON104. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON219 2002 Fall
– 2011 Fall |
Buffet Catering |
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1.
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Observe and implement
standard sanitation and safety principles in a commercial food setting for
in-house and off- premise events. (I-II, IV-VI) |
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2.
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List and describe types of catering operations. (II) |
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3.
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Use standard recordkeeping procedures in planning catered
events. (III) |
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4.
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Order, receive, and store foods and supplies for catered
events. (III) |
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5.
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Plan staffing needs for catered events. (III) |
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6.
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Plan food production for catered events. (IV) |
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7.
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Set up and serve foods at catered events. (V) |
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8.
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Plan for aspects of off-premise catered functions. (VI) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON219 2002 Fall
– 2011 Fall |
Buffet Catering |
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I. Overview of Sanitation
and Safety Principles A. Personal hygiene and
safety B. Food safety 1. Types of food most
susceptible to spoilage 2. Follow health code
requirements II. Catering Operation
Types A. In-house caterer 1. Characteristics 2. Types of catered
functions 3. Essential equipment 4. Staffing requirements B. Off-premise caterer 1. Characteristics 2. Types of catered
functions 3. Essential equipment 4. Staffing requirements C. Mobile unit caterer 1. Characteristics 2. Essential equipment 3. Staffing requirements D. Specialty caterer 1. Definition and
characteristics 2. Essential equipment 3. Staffing requirements III. Planning A. Booking 1. Service style 2. Menu selection 3. Costs 4. Essential recordkeeping B. Ordering, receiving, and
storing foods and supplies 1. Quantity calculations 2. Essential recordkeeping C. Staffing 1. Types of positions 2. Forecasting staffing
needs IV. Food Production A. Advance preparations 1. Garnishes and
decorations 2. Desserts 3. Entrees B. A la carte hot and cold
food C. Buffet foods D. Platter presentation V. Food Service A. Buffets 1. Tables and stations a. Order b. Arrangement 2. Service lines and zones 3. Food location techniques
4. Temperature control
techniques 5. Table decorations B. Seating arrangements C. Table settings D. Serving techniques VI. Off-Premise Catering A. Hot and cold foods 1. Transporting methods 2. Holding methods B. Checklist preparation C. Advance vs. on-site food
production D. Table setting and
serving E. Breakdown and follow-up
of event |