Hospitality: Event Planning and Catering
The Catering Certificate prepares students for entry-level positions in catering companies, banquets facilities, hotels, convention centers, fair grounds and event planning companies. Students gain practical and management training in: food safety and sanitation, food production, menu development, developing catering business plans, client meeting techniques, contract creation and banquet event order development. Students who successfully complete the requirements for this certificate will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam.
Program Learning Outcomes
Upon successful completion of this program, a student will be able to:
- Develop a business plan for a catering business and understand the enormity of planning for and opening a small business.
- Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
- Analyze the popularity and profitability of a menu.
- Meet with prospective clients and plan all elements of a special event.
Review Student Learning Outcomes (SLOs) for this program.
|HRM 52||Food Safety and Sanitation||1.5|
|HRM 54||Basic Cooking Techniques||3|
|HRM 61||Menu Planning||3|
|HRM 62||Event Planning and Catering||3|