Certificate of Proficiency - Catering Management
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; . Ap
Courses
- ACC111 — Prin of Financial Accounting
- BUS239 — Entrepreneurship
- ENG101 — English Composition I
- HOS100 — Hospitality Success Skills
- HOS101 — Food Preparation I
- HOS102 — Food Preparation II
- HOS111 — Culinary Math
- HOS115 — Food and Culture
- HOS118 — Sanit & Safety Food Serv Oper
- HOS203 — Hospitality of Purchasing
- HOS210 — Applied Kitchen Skills Cafe
- HOS267 — Event Planning
- HOS287 — Hotel Restaurant Mgmt Intern