- Description
- Objectives
- Outline
- Materials
- Certification
- System Requirements
- Watch a Demo
Our online Professional Catering Management Associate Program will help you learn the catering principles you need to plan great dishes and menus in order to operate a successful catering business; while also helping you to learn the skills and techniques needed to create that business.
Professional Catering
After completing this course, you should be able to:
- Recall the different methods and styles of catering
- Identify steps for building a client base and engaging customers
- List strategies for planning and managing an event
- Choose methods for staff training and guiding employee behavior
- Recognize fundamental elements of food preparation, dining management and recipes for catering
Dining Room & Banquet Management
After completing this course, you should be able to:
- Define principles for dining service, sanitation, and presentation
- Identify guidelines and various styles of serving
- Recall training and managing needs of service personnel
- Identify the steps for managing the dining experience for guests
- List the principles for banquet business management
Professional Catering
Professional Catering Module 1
Introduction to Catering
- Types of Catering
- On-Premise Catering
- Off-Premise Catering
- On-Site Catering
- Mobile Catering
- Starting Your Catering Business
- Creating a Business Plan
- Permits, Licenses and Insurance Policies
- Growing Your Catering Business
Professional Catering Module 2
Setting Up the Catering Kitchen
- Maximizing Profitability
- Calculating Food Cost
- Plating and Presenting for Profit
- Presentation Basics
- Kitchen Design and Construction
- Dietary Restrictions or Preferences
- Designing a Menu
- Catering Equipment
- Equipment for Preparing, Cooking and Baking Food
- Equipment for Food Holding, Assembling and Serving
- Receiving and Storage
Professional Catering Module 3
Staffing and Marketing
- Finding and Hiring Staff
- Advertising
- Interviewing
- Staff Training
- Managing Staff
- The 4 Ps of Marketing
- Brand Business
- Marketing Plan
Professional Catering Module 4
Event Planning
- Role of Caterer and Event Planner
- Initial Consultation
- Menu Design
- Money and Contracts
- Menu Pricing
- Budgeting
- Proposal
- Executing Events
Professional Catering Module 5
Food Preparation and Service
- Importance of Staff Training
- Table Service
- The Menu
- Recipe Manual
- Production Plan
- Theme, Event and Venue-Driven Menus
- Handling Foods
- Transporting Foods
Professional Catering Module 6
Management and Service
- Dining Room Management
- Beverage Management
- Brunch Buffets
- Corporate or Social Casual Lunch
- Outdoor Lunch Buffet or Barbecue
- Cocktail Parties
- Dinners
- Weddings
- Desserts
- Recipes for Catering
**Outlines are subject to change, as courses and materials are updated.**
Dining Room & Banquet Management
Dining Room & Banquet Management Module 1
Principles of Remarkable Service
- Hospitality
- Service
- Combining Hospitality and Service Skills
- Personal Qualities of a Server
- Styles of Service
- History of Table Service
- Dining Room Brigade
- House Style
- Restaurant Types
Dining Room & Banquet Management Module 2
Preparing and Maintaining the Dining Room
- Cleanliness
- Preparing Serviceware
- Food Safety
- Personal Safety
- Fire Safety
- Arranging Tables and Chairs
- Preparing Wares for Service
- Setting the Table
- Ambience
- Personal Mise en Place
Dining Room & Banquet Management Module 3
Reservations, Waiting Lists and Serving Guests
- When Reservations Might Be Necessary
- Special Requests
- Waiting Lists
- Soft Skills
- Steps of Service
- Table Maintenance
- Check Presentation and Payment
- Resetting the Table
- Handling Complaints
Dining Room & Banquet Management Module 4
Beverage and Wine Service
- Water
- Cocktails
- Spirits 101
- Beer
- Responsible Beverage Service
- Coffee and Tea
- Styles of Wine
- Wine Labels
- The Wine Menu
- Taking the Wine Order
Dining Room & Banquet Management Module 5
Banquet Service and Remarkable Interactions
- Banquets and Special Events
- Arranging the Room and Tables
- Bar Service for Banquets
- Styles of Banquet Service
- Why Focus on the Guest?
- Creating a Service-Oriented Organizational Culture
- Training
- Motivating
- Leading
Dining Room & Banquet Management Module 6
Planning for Banquets
- Earliest Banquets: Greeks and Romans
- Banquets in Medieval and Renaissance Europe
- Banquets in the 1700s and 1800s
- Banquets in the Victorian and Edwardian Eras
- Today’s Banquets
- Creating a Timeline and List of Priorities
- Rental vs. Ownership
- Tents, Bars, Tables and Chairs
- Serviceware
- Tableware
Dining Room & Banquet Management Module 7
Service Styles and Techniques for Banquets
- Tabletop and Service Items for Seated Service
- Setting the Banquet Cover
- Setting Buffet Tables
- Pantry
- Staging/Plating Area
- Dish and Linen Drop-off
- Styles of Service
- Carrying Plates
- Serving from Platters and Trays
Dining Room & Banquet Management Module 8
Service for Banquets
- Guests’ Arrival
- Reception or Cocktail Hour
- Coordinating Seated Service and Buffet
- Sequence of Service
- Table Maintenance
- Theme Buffets
- Weddings
- Bar/Bat Mitzvahs
- Business Lunch
- Fundraising Dinner
Dining Room & Banquet Management Module 9
Beverages and Special Events
- Water and Hot Beverage Service
- Beer and Wine
- Types of Bars
- Bar Service
- Emergency Kit
- Issues with Rented Items
- Flipping the Room
- Managing Ancillaries
- Guest Issues and Comfort
**Outlines are subject to change, as courses and materials are updated.**
All course materials included.
Professional Catering
Upon successful completion of our Professional Catering course, students will be prepared, in part, to sit for the National Association for Catering & Events (NACE) CPCE certification exam. Eligible candidates must have also worked in the catering & events industry full time within the past three years and have attended 30 hours of professional development in the past five years.
Note: This course is not affiliated with, nor has it been endorsed by the National Association for Catering & Events.
Internet Connection
- Broadband or High-Speed - DSL, Cable, and Wireless Connections
*Dial-Up internet connections will result in a diminished online experience. Classroom pages may load slowly and viewing large audio and video files may not be possible.
Hardware Requirements
- Processor - 2GHz Processor or Higher
- Memory - 1 GB RAM Minimum Recommended
PC Software Requirements
- Operating Systems - Windows 7 or higher
- Microsoft Office 2013 or higher. Also, you could use a general Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
- Internet Browsers - Google Chrome is highly recommended
- Cookies MUST be enabled
- Pop-ups MUST be allowed (Pop-up Blocker disabled)
- The Kindle Reader App or VitalSource Bookshelf App are needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
- PowerPoint Viewer (if you do not have PowerPoint)
- Adobe PDF Reader
- QuickTime, Windows Media Player &/or Real Player
MAC Software Requirements
- Operating Systems - Mac OS x 10 or higher with Windows
- Mac office programs or a Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
- Internet Browsers- Google Chrome is highly recommended
- Cookies MUST be enabled
- Pop-ups MUST be allowed (Pop-up Blocker disabled)
- The Kindle Reader App or VitalSource Bookshelf App are needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
- PowerPoint Viewer (if you do not have PowerPoint)
- Adobe PDF Reader
- Apple QuickTime Media Player
