Catering Professional   

This course focuses on the skills and knowledge needed to become a catering professional. Catering management studies the practical elements of marketing, managing and operating quality, and safe and successful events.

Requirements:

Hardware Requirements:

• This course can be taken on either a PC or Mac.

Software Requirements:

• PC: Windows 10 or later.
• Mac: macOS 10.6 or later.
• Browser: The latest version of Google Chrome or Mozilla Firefox are preferred. Microsoft Edge and Safari are also compatible.
• Adobe Acrobat Reader.
• Software must be installed and fully operational before the course begins.

Other:

• Email capabilities and access to a personal email account.

Instructional Material Requirements:

The instructional materials required for this course are included in enrollment and will be available online.

This catering certification program will equip you with all the foundational skills you need to succeed in the high-demand and rewarding catering and events industry. You will learn everything from event and function management to collaborating with other catering services, and you will be able to plan and execute successful food preparation and beverage management requirements with ease.

This comprehensive catering course will also teach you best practices for marketing your catering business, give you insights into contract preparation and execution, and effective human resource management and basic accounting principles. Plus, you will be fully prepared to pass the Certified Professional in Catering and Events (CPCE) exam offered by the National Association for Catering and Events (NACE) and earn your CPCE certification.

Once you complete the course and receive your catering certification, you will find yourself in a field that is in demand. In fact, the U.S. Bureau of Labor Statistics reports that this industry will grow 8% by 2032, with 15,200 job openings for meeting, convention, and event planners projected each year, on average. Take your career to the next level and get ready to embark on a fulfilling and rewarding journey in catering and events!

1. The Elements of Catering Services
   1. Introduction
   2. Catering Events
   3. Food Service Styles
   4. The Essentials of Main Service Styles
   5. The Advantages of Main Service Styles
   6. Resources Required for Main Service Styles
   7. Budget Considerations for Main Service Styles
   8. Calculating Human Resource Requirements for Main Service Styles
   9. Matching the Service Style to the Catering Event
2. Events Management Collaboration
   1. Introduction
   2. The Structure of Event Types
   3. Event Planning
   4. Additional Catering and Event Services
3. Food Production Practices
   1. Introduction
   2. Food Production Systems and Methods
   3. Food Safety Requirements
   4. Converting Measurements
   5. Portion Estimation for Events
4. Beverage Management Requirements
   1. Introduction
   2. Legal Considerations
   3. Characteristics of Spirits
   4. Characteristics of Wine
   5. Beverage Profit Margins
5. Sales and Marketing Plans
   1. Introduction
   2. Target Markets
   3. Marketing Plans
   4. Sales Forecasts
6. Catering Contracts
   1. Introduction
   2. Elements of a Contract
   3. Essential Clauses
   4. Other Laws
7. Human Resource Planning
   1. Introduction
   2. The Recruitment Process
   3. Employee Inductions
   4. The Training Cycle
   5. Performance appraisals
   6. Exit Interviews
8. Accounting Principles
   1. Introduction
   2. Accounting Terminology
   3. Financial Statements
   4. Accounting Methods
   5. Inventory Valuation Methods

What you will learn

• The foundations of various disciplines, including event planning, food and beverage management, sales and marketing, human resources, accounting, and legal contracts
• To effectively manage employees, businesses must handle inductions, appraisals, exits, staffing, food safety, legal compliance, licensing, budgeting, and profits

How you will benefit

• A broad-based training in catering prepares you for entry-level work in the industry
• Knowledge of catering management can complement previous work experience within the catering and events industry
• Discover the basics of catering management without the need to pursue a degree in hospitality

Thea Roberts

Thea Roberts is an instructor with a background in business administration. Previously, she was a finance officer and employment advisor. She also held a position in the Washington State Ombudsman Program. Roberts holds a Bachelor of Commerce and a Master of Arts.

Liselle Turner

Liselle Turner is a content writer and project manager. In addition to her background in advertising, she has worked in the learning and development industry. Turner holds a Bachelor of Business, a Diploma of Hospitality and Management, and a Certificate IV in Assessment and Workplace Training.