Special Topics - Catering Management

University of Montana
ScholarWorks at University of Montana
Syllabi Course Syllabi
1-2015
CULA 291.01: Special Topics - Catering Management

Suzanne D. Phillips
University of Montana - Missoula, suzanne.phillips@mso.umt.edu
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Phillips, Suzanne D., "CULA 291.01: Special Topics - Catering Management" (2015). Syllabi. 3040.
https://scholarworks.umt.edu/syllabi/3040
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THE UNIVERSITY OF MONTANA—MISSOULA

MISSOULA COLLEGE
BUSINESS TECHNOLOGY DEPARTMENT
COURSE SYLLABUS
COURSE NUMBER AND TITLE: CULA 295 Catering Management
DATE REVISED: Fall 2014
SEMESTER CREDITS: 2
PREREQUISITES: CULA 101, CULA 105 or consent of Director
FACULTY: Chef Instructor Suzanne Phillips, CC, Director of Catering

E-Mail: sarahnwillsmom@msn.com, Suzanne.phillips@mso.umt.edu
Phone: 243-7815 (kitchen), 274-2068 (Chef Phillips cell)
Office: GH5
Office Hours: 7am- 3pm; or by appointment
COURSE DESCRIPTION: This course will introduce the student to a comprehensive look at
planning, starting and operating a successful catering business. Whether on premise, off-
premise, mobile, inside a hotel, part of a restaurant or run from a home kitchen, the student
will learn the necessary skills from competence in cooking to managerial skills.
STUDENT PERFORMANCE OUTCOMES:

Upon completion of this course, the student will be able to:
 Understand the skills needed to be a successful caterer assess their own skill level.
 Understand the various types of catering.
 Develop a Mission Statement for their catering business.
 Formulate a Business Plan for their catering company.
 Find a location designed for success.
 Market for success.
 Be able to write a catering contract.
 Manage basic cost control systems.
 Hire, train and keep great employees.
 Plan appealing and profitable menus. Create a “Wow” factor.
 Ensure food safety.
 Layout and plan equipment needs.
 Trace the growth and development of the catering industry.
 Identify professional organizations within the field and explain purposes and benefits.
 Evaluate career opportunities through participation in field trips and guest speakers.
 Discuss and evaluate industry trends as they relate to career opportunities and the
future of the industry.
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STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:

Students will be required to demonstrate daily production assignments requiring pre-
planning of methodology and recipes. Students will be evaluated on teamwork,
professionalism, mise en place, quality of finished product, sanitation and organizational
skills. All assignments, projects and tests will be assigned point values. Total points earned
will be divided by points possible, and a letter grade will be assigned based on the
following:
Grading Scale:
90 - 100 A
80 - 89 B
70 - 79 C
60 - 69 D
Evaluation Criteria:
Events 60 percent 90 – 100 A
Quizzes 10 percent 80 – 89 B
Practical Exams 15 percent 70 – 79 C
Projects 15 percent
Total: 100 pts
ATTENDANCE POLICY:
Attendance will be taken. Each unexcused missed class will result in a 5-point deduction
from final points accumulated. Excused classes (provide doctor’s note/emergency) will
result in a 2-point deduction. Late students, or students that leave class early will result
in a 3-point deduction from final points accumulated. No make-up is allowed for lab
participation. If students are absent for any reason, they will be accountable for any information
disseminated and be held responsible for class notes, announcements of tests, and
assignments.
PARTICIPATION:
Students must demonstrate teamwork as consistent with industry. This is necessary as

students contribute to the learning environment and become active learners by attending class
and participating. Students who read text assignments prior to class will be equipped to
participate and will obtain the most from this course. Participation points will be granted or
denied depending on how the student exhibits enthusiasm, interest, teamwork, organization,
and preparedness.
BREAKS:
One (1) each- ten (10) minute break per five (5) hour laboratory period, will be granted at the
discretion of Chef Siegel and permission to leave the kitchen is required. This does not include
lavatory visits.
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DUE DATES:
To receive full credit, assignments must be submitted by the stated due dates. Late
assignments will be not be accepted.
TESTS:
Tests will be given during the semester as announced. Assignments for makeup tests will be
made only if faculty is notified by voice mail, e-mail, or personally prior to the test. A score of
zero will be averaged into grade determination for any missed test.
ACADEMIC INTEGRITY:
All students must practice academic honesty. Academic misconduct is subject to an academic
penalty by the course instructor and/or a disciplinary sanction by the University. All students
need to be familiar with the Student Conduct Code. The Code is available for review online at
http://life.umt.edu/vpsa/student_conduct.php.
DISABILITY ACCOMMODATION:
Eligible students with disabilities will receive appropriate accommodations in this course when
requested in a timely way. Please contact me after class or in my office. Please be prepared to
provide a letter from your DSS Coordinator. For more information, visit the Disability Services
website at http://www.umt.edu/dss/ or call 406.243.2243 (Voice/Text) or
http://www.umt.edu/dss.
CULINARIAN CODE:
All students are expected to uphold all teachings of the American Culinary Federation’s
Culinarian Code:
As a proud member of the American Culinary Federation, I pledge to share my professional

knowledge and skill with all culinarians. I will place honor, fairness, cooperation and
consideration first when dealing with my colleagues. I will keep all comments professional and
respectful when dealing with my colleagues. I will protect all members from the use of unfair
means, unnecessary risks and unethical behavior when used against them for another's
personal gain. I will support the success, growth, and future of my colleagues and this
great federation.
REQUIRED TEXTBOOK:
Arduser, Lora and Brown, Douglas Robert, Atlantic Publishing Group, Inc., The Professional
Caterer’s Handbook with CD-ROM, ISBN- 13: 978-0910627-60-3
SUGGESTED REFERENCE MATERIALS:
Handout from Chef Instructor Suzanne Noyd
Bode, Sony, Atlantic Publishing Group, Inc., The Food Service Professional Guide to
Successful Catering, ISBN 10: 0-910627-22-3.
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SUPPLIES: Knife kit, Camera
CELL PHONE POLICY: Cell phones are allowed in class only as a means to record photos for
the final notebook. Text messaging during class or lab is not allowed. Unexcused departures
from the kitchen to use cell phones will be treated as an unexcused absence and participation
points will be deducted. It is advisable to direct emergency (only) phone messages to the
kitchen phone (243-7815).
UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted

into class.
MEAL POLICY: It is the students’ responsibility to read and understand the meal policy. Abuse
of the meal policy will be reflected on the grade sheet.
COURSE OUTLINE:
All weekly plans, reading assignments, project due dates, and testing dates are to be
delivered and explained the first day of class. Final comprehensive written and practical
exam date will be announced at this time.
I. Catering Basics g. Quotes and Contracts

a. Skills needed h. Paperwork
b. Assessing your skills
c. Assessing your finances
d. Catering and Profits IV. Setting up the Event
e. Types of Catering a. Room Setup
b. Room Appearance
II. Getting Started c. Buffet Setup
a. Planning your business d. Table Décor and Presentation
b. Mission Statement e. Table Service Rules
c. The Business Plan f. Event Timing and Staff
d. Location, Location, Location g. Calculating Food Amounts
e. Laws, Regulations and Licenses
f. Insurance V. Beverage Functions
a. Beverage Menu Planning
III. Marketing b. Pricing
a. The 4 P’s c. Regulating Beverage Service
b. Marketing Strategy d. Wine and Food
c. Marketing Tools e. Cocktails
d. Web Sites f. Legal Implications
Managing the Event

e. Handling Inquiries VI. Pricing and Menus
f. Meeting with the Client a. Menu Setting
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b. Menu Planning d. The Extra Step

c. Themes
d. Portion Control
e. Menu Psychology IX. Final Exams
f. Sample Menus a. Final Practical
b. Project/Notebook
VII. Food Presentation and Production
a. Advance Preparation
b. Food Presentation
c. Tray and Platter Design
Project Assignments
Project 1 10 points
Skills Profile
1. Assess your skills profile. Answer the questions on the Skill
Assessment handout and create a realistic self-evaluation.
2. Create a Mission Statement for your own Catering Company. May be
any type of Catering operation you wish.
The assignment must include the following:
 Honestly answered assessment of your personal skills. What direction does your
assessment lead you in? What type of catering is best for you?
 Follow the Mission Statement Development handout to express your company
values. Who are your customers, what are your objectives, your goals, products,
market, etc.?
Both of these must be typed.
Due: Week 3
Final Project - 20 points
Your Special Event
Using your Business Plan and other information gathered over the semester, you will plan
your Catering Company’s Special Event. This will be your opportunity to showcase your
concept. You will need to include the following:
1. Specific Event
2. Client
3. Menu
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4. Setup(include diagrams of both room setup and plate and platter designs)
5. Location
6. Staff
7. Pricing
Project Due Friday before the end of Semester. To be turned in in Notebook form
with all prior projects, quizzes, etc.
Practical Exam - 15 points
You will be assessed on your knowledge, ability, effort, resourcefulness, creativity,

sanitation, people skills and leadership throughout the course of the 16 week
semester during special events.
CULA 105 Food Service Safety and Sanitation Page 7

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University of Montana

ScholarWorks at University of Montana

Syllabi Course Syllabi

CULA 291.01: Special Topics - Catering Management

Follow this and additional works at: https://scholarworks.umt.edu/syllabi

THE UNIVERSITY OF MONTANA—MISSOULA

COURSE NUMBER AND TITLE: CULA 295 Catering Management

DATE REVISED: Fall 2014

PREREQUISITES: CULA 101, CULA 105 or consent of Director

FACULTY: Chef Instructor Suzanne Phillips, CC, Director of Catering

STUDENT PERFORMANCE OUTCOMES:

STUDENT PERFORMANCE ASSESSMENT METHODS AND GRADING PROCEDURES:

Students must demonstrate teamwork as consistent with industry. This is necessary as

As a proud member of the American Culinary Federation, I pledge to share my professional

SUGGESTED REFERENCE MATERIALS:

Handout from Chef Instructor Suzanne Noyd

SUPPLIES: Knife kit, Camera

UNIFORM POLICY: Students will be required to be in full Culinary Uniform to be accepted

I. Catering Basics g. Quotes and Contracts

Managing the Event

b. Menu Planning d. The Extra Step

The assignment must include the following:

Final Project - 20 points

Your Special Event

Practical Exam - 15 points

You will be assessed on your knowledge, ability, effort, resourcefulness, creativity,

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