Butchering and Catering Events

**REGISTRATION OPEN TO 15 PARTICIPANTS**

“From Butcher Shop to Banquet Hall: A Comprehensive Culinary Educators’ Workshop”

This two-part workshop will take you from the cutting board to the catering kitchen, equipping you with the skills and knowledge to enhance your teaching and bring real-world expertise to your students.

Part 1: Behind the Scenes at the Butcher Shop
Our day begins with a visit to a local butcher shop, where you’ll learn the art and science of meat cuts and fabrication. Gain insights into selecting and preparing different cuts of meat, understanding the value and usage of each, and how to pass this crucial knowledge on to your students. This experience will deepen your understanding of meat preparation, an essential skill for any culinary educator.

Part 2: Mastering Catering and Event Management
Transitioning to a local catering business (Rent the Chef Jason Febres), we’ll dive into the intricacies of catering and event management.  We will learn how to plan and execute successful events with your classes, from start to finish. Once back to Maize Career Academy, we will end this session by covering everything you need to know to take this back to your classroom, including:

• BEOs (Banquet Event Orders): How to create and manage detailed event plans.
• Invoicing: Best practices for billing clients and managing financials.
• Point of Sale Systems: Navigating and utilizing POS systems for efficient transaction processing.
• Task Checklists: Organizing tasks for smooth event execution.
• Event Details: Managing the countless details that make an event run seamlessly.

By the end of this workshop, you’ll have the confidence and tools to teach your students not only how to prepare exceptional meals but also how to manage the business side of culinary arts, making your program stand out as a comprehensive culinary education. Don’t miss this opportunity to enhance your teaching and bring real-world skills into your classroom!