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.
|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|