The Catering Management Certificate of Proficiency prepares individuals to operate their own catering/ banquet business and to work effectively in the profession. Graduates have skills to coordinate the various culinary, artistic and business activities required to be successful in the catering industry. The program enables students to create successful menus for their customers, together with the ability to purchase and price supplies and services profitably.

Admission to the program requires a high school diploma or its equivalent.

PROGRAM OUTCOMES

• Demonstrate a wide variety of culinary skills;
• Develop cost-effective, customer-accepted menus;
• Plan and organize a catered activity;
• Apply safe and sanitary practices in preparing and serving culinary creations;
• Assess the needs of and have the ability to purchase food and non-food supplies for the catering operation;
• Practice legal and financial management aspects of catering;
• Create high-quality food products with artistic designs;
• Prepare a feasibility study and business plan;
• Demonstrate management and organizational skills.

SEE ALSO:
Small Business Management certificate program