Maricopa Community Colleges  FON119   19886-20086 
Official Course Description: MCCCD Approval: 06/02/87
FON119 19886-20086 LAB 1 Credit(s) 3 Period(s)
Catering - Planning and Production
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: FON117 or FON180.
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MCCCD Official Course Competencies:
 
FON119   19886-20086 Catering - Planning and Production
1. Observe standard sanitation and safety precautions in a commercial food setting and at catered events. (I)
2. List and describe types of catering operations. (II)
3. Use basic record keeping procedures in the catering process. (III)
4. Order, receive, and store foods and supplies for catered events. (III)
5. Plan staffing needs for catered events. (III)
6. Prepare foods for catered events. (IV)
7. Set-up and serve foods at catered events. (V)
8. Transport foods to off-premise catered functions. (VI)
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MCCCD Official Course Outline:
 
FON119   19886-20086 Catering - Planning and Production
    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. Advnace vs. on-site food preparation
                  C. List preparation
                  D. Table setting and serving
                  E. Clean-up and follow-up
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