Learn about the food and beverage component of event management. Learners will explore the process of menu planning and costing for the required meal functions while also ensuring the client’s needs are addressed without compromising food quality and service. Food trends and allergies will be introduced as well as sustainable practices in event catering.
Prerequisites
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What you will learn
- Food and beverage elements to suit an event
Meal Functions
Menu Planning
Food & Beverage costing and budgeting
Special Dietary Needs & Food Allergies
Sustainable Food and Beverage
How to register
This course is offered as part of a VCC program only.
Course schedules
Select your program to see the available course schedules.
Contact us
If you have any question, please email at advising@vcc.ca.
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.