Hospitality: Event Planning and Catering
The Event Planning and Catering Certificate prepares students for entry-level positions in event planning and catering companies, banquets facilities, hotels, convention centers, and fair grounds. 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.
|Course Prefix||Course Name||Units|
|HRM 61||Menu Planning||3|
|HRM 62||Event Planning and Catering||3|
|CUL 102||Professional Cooking I||3|
|HRM 52||Food Safety and Sanitation||2|
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.