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Catering Production Management

Course Code:
RES 331
Course Group(s):
Degree Applicable, Social & Cultural Engagement - Integrated
Course Description:

The bakery business is complex. To respond to the needs of customers, the retail-focused baker must develop a variety of offerings. The purpose of this course is to address catering opportunities and the multicultural aspects associated with them. The course will work in three different directions, all related: production of sweet and savory items; cultural aspects of ethnic preparations, including religious beliefs associated with preparing items; and philosophical and medical restrictions proper to each diet. 

Completed General Education Requirements: SC-I

Credit:
2
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