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Official Course
Description: MCCCD Approval: 6-24-2008 |
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FON119
2009 Spring – 2011 Fall |
LAB
1.0 Credit(s) 3.0 Period(s) 2.4 Load Occ |
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Catering
- Planning and Production |
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Focuses on the basic steps of the catering process in a
commercial food setting. Includes a review of safety and sanitation
principles. Emphasizes practical experiences in booking and record keeping,
planning, ordering, production, and service set-up and break-down for both
in-house and off-premise catered events. Prerequisites: FON180. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON119 2009
Spring – 2011 Fall |
Catering - Planning and Production |
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1.
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Observe standard sanitation and safety precautions in a
commercial food setting and at catered events. (I) |
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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 basic record keeping procedures in the catering
process. (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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Prepare foods 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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Transport foods to 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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FON119 2009
Spring – 2011 Fall |
Catering - Planning and Production |
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I. Review of Safety and
Sanitation A. Personal safety and
sanitation precautions B. Food safety 1. Types of foods most
susceptible to spoilage 2. Optimum holding
temperatures II. Catering Operations and
Their Characteristics A. In-house caterer 1. Types of catered
functions 2. Essential equipment 3. Staffing requirements B. Off-premise caterer 1. Types of catered
functions 2. Essential equipment 3. Staffing requirements C. Mobile unit caterer D. Specialty caterer III. Planning Catered
Events A. Booking 1. Establishing style of
service 2. Menu selection 3. Establishing costs 4. Essential record keeping
B. Ordering and receiving
food and supplies 1. Quantity calculations 2. Essential record keeping
C. Staffing 1. Types of positions 2. Estimating staffing
needs IV. Food Preparation for
Catered Functions A. Advance preparations 1. Garnishes and
decorations 2. Sandwich ingredients and
sandwiches 3. Desserts B. Hot and cold foods for
meals C. Buffet foods D. Platter presentation V. Food Service A. Buffets 1. Order and arrangement of
buffet table 2. Lines and zones 3. Techniques of
temperature control 4. Table decorations B. Seating arrangements C. Table setting D. Serving techniques VI. Off-premise Catering A. Methods for transporting
and holding hot and cold foods B. Advanced vs. on-site
food preparation C. List preparation D. Table setting and
serving E. Clean-up and follow-up |