The Catering Professional provides the foundational skills needed for a career in the catering and events industry by teaching the elements of catering services, including overseeing events and functions and collaborating with other catering services. You will gain the ability to plan for successful food preparation and apply beverage management requirements.
This course will also demonstrate best practices for marketing a catering business, considerations for preparing and executing contracts, effectively manage human resources, and applying basic accounting principles. It will also prepare you for the Certified Professional in Catering and Events (CPCE).
George Mason University
What you will learn
- The foundations of integrated disciplines such as event planning, food and beverage management, sales and marketing, human resources, accounting practices and legal contracts.
- To manage the challenges of employee inductions, performance appraisals, exit interviews, staffing requirements, food safety, legal requirements and licensing, budgeting considerations and profit margins.
How you will benefit
- A broad-based training to work in catering prepares you for entry level work in the catering industry.
- Knowledge of catering management complements previous work experience within the catering and events industry.
- Learn the foundations of catering management without having to pursue a degree in hospitality.
How the course is taught
- Self-paced, online course
- 6 Months to complete
- Open enrollment, begin anytime
- 100 course hours
- The Elements of Catering Services
- Catering Events
- Food Service Styles
- The Essentials of Main Service Styles
- The Advantages of Main Service Styles
- Resources Required for Main Service Styles
- Budget Considerations for Main Service Styles
- Calculating Human Resource Requirements for Main Service Styles
- Matching the Service Style to the Catering Event
- Events Management Collaboration
- The Structure of Event Types
- Event Planning
- Additional Catering and Event Services
- Food Production Practices
- Food Production Systems and Methods
- Food Safety Requirements
- Converting Measurements
- Portion Estimation for Events
- Beverage Management Requirements
- Legal Considerations
- Characteristics of Spirits
- Characteristics of Wine
- Beverage Profit Margins
- Sales and Marketing Plans
- Target Markets
- Marketing Plans
- Sales Forecasts
- Catering Contracts
- Elements of a Contract
- Essential Clauses
- Other Laws
- Human Resource Planning
- The Recruitment Process
- Employee Inductions
- The Training Cycle
- Performance appraisals
- Exit Interviews
- Accounting Principles
- Accounting Terminology
- Financial Statements
- Accounting Methods
- Inventory Valuation Methods
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 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.
There are no prerequisites to take this course.
- This course can be taken on either a PC or Mac.
- 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.
- 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.
Yes, ed2go courses are completely online. However, keep in mind that not all certifying bodies or industry-specific certifications are recognized internationally. Please review your country's regulations prior to enrolling in courses that prepare for certification.
This course helps prepare you for the Certified Professional in Catering and Events (CPCE).
This course is open enrollment, so you can register and start the course as soon as you are ready. Access to your course can take 24-48 business hours.
This course is self-paced and open enrollment, so you can start when you want and finish at your own pace. When you register, you'll receive six (6) months to complete the course.
The time allotted for course completion has been calculated based on the number of course hours. However, if you are unable to complete the course, contact the student advising team to see what options you may have available to work out a suitable completion date. Please note that an extension fee may be charged.
The course instructor will be available by email to answer any questions and provide feedback on your performance. Occasionally, your course may be supported by a team of industry experts. You will also receive support from the student advising team.
Upon successful completion of the course, you will be awarded a Certificate of Completion.
This course will provide you with the skills you need to obtain an entry-level position in most cases. Potential students should always do research on the job market in their area before registering.
This course is non-credit, so it does not qualify for federal aid, FAFSA and Pell Grant. In some states, vocational rehab or workforce development boards will pay for qualified students to take our courses. Additionally, some students may qualify for financial assistance when they enroll, if they meet certain requirements. Financing is available from select schools. Learn more about financial assistance.
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