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Events Catering    US$175.00     


 

Unit I: Introduction to Events Catering
Unit II: Food Safety and Hygiene
Unit III: State and Local Requirements
Unit IV: Vendor Selection
Unit V: Meal Planning
Unit VI: Grocery Shopping
Unit VII: Financial Management
Unit VIII: Event Marketing and Promotion

Unit IX: Kitchen Efficiency

Unit X: Business Startup and Branding

Unit XI: Marketing and Promotion

Final Presentation and Review

Catering Company
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The student will be given a thorough introduction to designing, launching, and running a successful catering business in this course. Whether on-site, off-site, transportable, located inside a hotel, a restaurant, or operated from a kitchen in a private residence, the student will gain the requisite knowledge, including managerial and cooking abilities.

Course Objectives

  • Assess skill level and understand the qualities a successful caterer must possess.

  • Recognize the numerous catering options.

  • Have the ability to draft a catering agreement.

  • Control simple cost-reduction measures.

  • Create enticing and successful menus. 

  • Make sure food is safe.

  • Plan the location of the equipment.

  • Examine potential career paths by taking part in field visits and listening to guest speakers.

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Garnishing Meals

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Creating menus is a crucial aspect of being a caterer. To run a successful business, a caterer needs to have solid knowledge of food, such as basic food safety practices, how to deal with customers and understanding how to price your services to name a few.

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