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Catalog Course Search Details

 Course Title:   Catering & Banquet Management

 Title Abbreviation:   CATERING/BANQUET MGMT

 Department:    BMT

 Course #:    161

 Credits:    2

 Variable:     No

 IUs:    2

 CIP:    n/a

 EPC:    n/a

 REV:    2014


 Course Description  

Catering concepts, focuses on principles of organizing and managing food and beverage facilities and catering operations. Emphasis will be on menu planning, menu design and layout with regard to a wide variety of eating habits and tastes of the dining public (including special dietary needs). Covers the importance of pricing, merchandising, room layout, traffic flow, scheduling, profitability and catering and banquet laws.

 Prerequisite  

None

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 22

Lab: 0

Other: 0

Systems: 0

Clinical: 0


Intent: Distribution Requirement(s) Status:  

Vocational Preparatory Required for ATA degree, Required for certificate  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
N/A

Learning Outcomes

After completing this course, the student will be able to:

  1. Define basic menu planning principles. Identify principles of menu layout and design.
  2. Apply principles of nutrition to menu development. Produce descriptions of menu items.
  3. Plan a cycle, children's holiday, special occasion, classicia or buffet. Demonstrate techniques for menu and event costing.
  4. Demonstrate techniques in facility management i.e. layout, renting equipment, decor, and managing traffic flow.
  5. identify laws that apply to catering and banquet management.
  6. Demonstrate food and beverage management skills.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.

Course Contents

  1. Menu planning principles. Menu layout and design.
  2. Nutrition and menu development.
  3. Description of menu items.
  4. Plan a cycle, children's holiday, special occasion, classicia or buffet.
  5. Menu and event costing.
  6. Techniques in facility management i.e. layout, renting equipment, decor, and managing traffic flow.
  7. Laws that apply to catering and banquet management.
  8. Food and beverage management skills.