CATERING SUPERVISION

Revision Date: January 9, 2024

UNIVERSIDAD DE MANILA

2nd Semester
College of Education

S.Y. 2023-2024
SOCIAL SCIENCES AREA

University Vision University Core Values

A leading Higher Education Institution that prepares visionary and ethical leaders who shall E – Ethics and Integrity
create a positive impact in the society Q – Quality and Excellence
U – Unity and Collaboration
University Mission A – Achievement and Passion
L – Leadership and Innovation
Universidad De Manila is committed to provide equal opportunities by developing the learners’
knowledge, skills, and values, through quality education and technology-driven systems, in a
diverse yet inclusive environment for learning, research, and community engagement

College of Education Vision College Core Values

A local but globally competitive college that envision to be a Center of Excellence in E - Empowered
TeacherEducation that prepares visionary and ethical professionals in a diverse learning D – Dynamic and Globally Competitive
environment. U – Upright Ethically and Morally

College of Education Mission C – Committed to Excellence

A – Adaptable and Resilient
To nurture a life-long gender sensitive environment that promotes quality and excellent R – Research and Extension Oriented
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Supervised Industrial Training
 education for the city and the country E – Education with a Heart
We EDUcate, we
CARE
Program Outcomes:

The program outcomes of supervised industrial training can vary depending on the specific goals and objectives of the training program. However, here are some
common program outcomes that can be expected:

1. Understand the skills needed to be a successful caterer assess their own skill level.
2. Understand the various types of catering.
3. Develop a Mission Statement for their catering business.
4. Formulate a Business Plan for their catering company.
5. Find a location designed for success.
6. Market for success.
7.Be able to write a catering contract.
8.Manage basic cost control systems.
9. Hire, train and keep great employees.
10. Plan appealing and profitable menus. Create a “Wow” factor.
11. Ensure food safety.
12. Layout and plan equipment needs.
13. Trace the growth and development of the catering industry.
14. Identify professional organizations within the field and explain purposes and benefits.
15. Evaluate career opportunities through participation in field trips and guest speakers.
16. Discuss and evaluate industry trends as they relate to career opportunities and the future of the industry.

Grading System
Students will be required to demonstrate daily production assignments requiring preplanning 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:

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 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

Course Code CULA 101 Course Title Catering Supervision

Pre-requisite Subject None Course Credit 6 Units

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Course Description

This course will introduce the student to a comprehensive look at planning, starting and operating a successful catering business. Whether on premise, offpremise,
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.

Course Learning Outcomes

1. Gain practical experience in a professional work environment.

2. Apply theoretical knowledge to real-world projects and tasks.
3. Develop and enhance technical skills relevant to the industry.
4. Improve problem-solving, critical thinking, and decision-making abilities.
5. Enhance communication, teamwork, and interpersonal skills.
6. Gain exposure to industry practices, standards, and regulations.
7. Develop professionalism, work ethics, and time management skills.
8. Reflect on the learning experience and identify areas for personal and professional growth.

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 Time
Intended Learning Outcomes (ILOs) Teaching Learning Activities
Allotment Content Assessment Task
Week 1-15 • Lecture
I. Catering Basics a. Skills needed Response
b. Assessing your skills
Assignment
c. Assessing your finances
d. Catering and Profits
e. Types of Catering

II. Getting Started • Topic Discussions Seat Work

a. Planning your business
Recitation
b. Mission Statement • Video Presentation Quiz
c. The Business Plan
d. Location, Location,
Location
e. Laws, Regulations and
Licenses Case Study
f. Insurance Reflection

III. Marketing
a. The 4 P’s
b. Marketing Strategy Group performance
c. Marketing Tools • Lecture
Evaluation
d. Web Sites
e. Handling Inquiries
Managing the Event f. Meeting with the Client
g. Quotes and Contracts
h. Paperwork

a. Room Setup
b. Room Appearance 26
IV. Setting up the Event c. Buffet Setup • Lecture
Group Supervised
PerformanceIndustrial Training
d. Table Décor and • Video Presentation
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References

University of Montana. UOM (2020) Catering Supervision Retrieved from https://www.google.com/url?sa=t&source=web&rct=j&opi=89978449&url=https://

scholarworks.umt.edu/cgi/viewcontent.cgi%3Farticle%3D4044%26context
%3Dsyllabi&ved=2ahUKEwjq8KXwgOWDAxWRamwGHaR5CdsQFnoECBwQAQ&usg=AOvVaw0R2B9XPgYK_oF0b-eQTtMl

Prepared and revised by: Checked By: Approved by

Vista Michael III.S.

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Supervised Industrial Training

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