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Catering Essentials

Wednesday, March 4, 2015 @ 6:00 PM (EST) - Wednesday, March 11, 2015 @ 9:00 PM (EDT)
Center for Culinary Arts 9722 Gayton Road RichmondVA  23233
Wednesday, March 4, 2015 @ 6:00 PM (EST) - Wednesday, March 11, 2015 @ 9:00 PM (EDT)
Center for Culinary Arts 9722 Gayton Road RichmondVA  23233

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About This Activity

Description

Learn the essentials of catering, including how to prepare and present hors d'oeuvres, compose and serve full, plated meals, and successfully set up a memorable buffet-style event. CAP core. Menu Includes: Pasta Station, Chicken Sate, Antipasti Skewers, Stuffed Red Potatoes, Roast Beef Tenderloin with Bearnaise, Baked Brie and Grilled Lemon Asparagus.


Students must wear rubber-soled, closed-toed shoes (slip-resistant highly recommended). Please note that it is not permissible for persons other than those officially registered to attend this class. Substitutions without the prior approval and processing of SPCS are not permitted.

Course

Catering Essentials #CUL215.26

Price

Standard charge: $199.00

Type

Classes

Meeting dates

From March 4, 2015 to March 11, 2015
Each Wednesday from 6pm to 9pm
Each Wednesday from 6pm to 9pm

Meeting time

6pm to 9pm

Category

Culinary and Food Services

Subcategory

Culinary Arts - Core

Registration dates

Standard registration opens: Dec 2, 2014 9:00 AM
Internet registration opens: Dec 2, 2014 9:00 AM

Status

13 openings remaining

Ages

16 and up

Gender

Coed

Location

Center for Culinary Arts at Center for Culinary Arts

Instructor

Tom Steele

Supervisor

Martin Gravely

Season

Spring 2015

Term

--

Organizer Info

  • University of Richmond - School of Professional and Continuing Studies

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Map & Direction

Center for Culinary Arts 9722 Gayton Road RichmondVA  23233
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