RSTO 2307 - Catering

3 credit hours.
Lecture/Lab/Clinical: Two hours lecture and two hours of lab each week
Prerequisite(s): CHEF 1310, CHEF 1301.
Principles, techniques, and applications for on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques.

Note: Additional course fee(s) required.

About NTCC

Admissions

Academic Resources

RSTO 2307 - Catering