Catering Training Courses and Workshops

Schools providing training courses, certificates, diplomas or degree programs of Catering




Total 192 training courses and degree programs available around the world.

Buffet Organization

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Greenville Technical College
Training Center(s)/Venue(s): Greenville, Simpsonville, Taylors, United States

This course is a study of the principles and applications of how to plan, organize and set up a complete buffet. Topics include forced meats, ice carvings, and garnishes. Buffet presentation is also included.

Catering Management (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Ferris State University
Training Center(s)/Venue(s): Big Rapids, United States
  V


The Catering Management certificate is designed to complement any degree by providing the fundamental knowledge necessary to successfully manage a catering operation. Required courses cover basic culinary skills, financial management, purchasing, banquet operations, and guest services. The curriculum is designed to provide students with the experience essential to meeting the elevated expectations of today’s event professionals. As part of the fifteen credits needed for the Catering Management certificate, students are required to complete an internship of 400 hours minimum in a catering related position.

Undergraduate Certificate Programs&,#146, Admission Criteria

Any person admitted to a Ferris State University degree program may enroll in courses for undergraduate College of Business (COB) certificates. No more than 50% of the credits in a certificate may be transferred from another institution. If a student is in a FSU degree-seeking program, the certificate will not be granted if more than 50% of the certificate credits are required in... [Read More]

Hospitality and Catering Entry Level 3 (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

The Entry course is an introduction into the world of catering and hospitality. Throughout the course you will gain a variety of skills in both kitchen and restaurant. These skills will be gained through experiencing the realistic working environment of the Waterfront Restaurant, which is a fully functional restaurant serving both external and internal customers on a daily basis. You will also grow in confidence whilst in the kitchen environment by preparing a variety of foods from all around the world.

Course structure

The course is built up from a wide range of units which allows you to carry out a variety of practical and theoretical activities. The units are as follows:
•Introduction to the Hospitality industry
•Basic food preparation
•Healthy eating
•Food safety
•Basic cooking
•Customer service
•Using kitchen equipment
•Food commodities
•Guest service in the hospitality industry

Assessment

To achieve this qualification you will take part in practical assessments in the restaura... [Read More]

Food Safety in Catering Level 2 (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

This qualification replaces the CIEH Basic Food Hygiene.

Food Hygiene regulations require all food handlers to be supervised and instructed and/or trained in food hygiene matters. This course is suitable for anyone working in a catering or hospitality setting where food is stored, prepared, cooked and served. Typical environments may include:
•Pubs
•Hotels
•Restaurants
•Retail
•Contract catering
•Fast-food outlets
•Hospitals
•Care and nursing homes
•Schools
•Prisons
•Armed forces

The course includes:

•Legislation

•Food safety hazards

•Temperature control

•Refrigeration, chilling and cold holding

•Cooking, hot holding and reheating

•Food handling

•Principles of safe food storage

•Cleaning

•Food premises and equipment

Employees who handle food will gain a firm grasp of the importance of food safety and knowledge of the systems, techniques and procedures involved.

They will have the... [Read More]

Supervising Food Safety in Catering Level 3 (Certificate)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Doncaster College
Training Center(s)/Venue(s): Doncaster, United Kingdom
  V

The Level 3 is ideal for anyone responsible for the HACCP system in a food business. The course focuses on developing an in depth knowledge of food safety, implementing a HACCP system and the importance of training staff. The course will give candidates the knowledge required for putting a food safety management system into place, whilst teaching the candidates how to communicate this knowledge to other staff as the business expands

Course structure

•Ability to implement and supervise a food safety management system
•Understand food safety procedures
•Understand the concept of food hazards and the risks associated with them
•Understand the terminology with respect to supervising food safety
•Understand the techniques involved in controlling and monitoring food safety
•Appreciate the risks linked to cross contamination
•Understand the role temperature has to play in the control of food safety

Assessment

​Assessment is performed via a multiple choice examination.

HACCP Workshop (Certificate)

Course Format: On-Site / In-House / Private Tutoring
School/Trainer: FJ food safety consultants
Training Center(s)/Venue(s): chennai, India
  V

Target Group:
The course will be very useful for professionals in the ever-growing
food industry. This course is vital for all Food Safety Supervisors,
Catering Coordinators, Quality Specialists, Quality System
Supervisors, Microbiology Lab Technicians, HACCP Coordinators,
Quality Assurance/ Quality Control Technicians and Managers.
For food processors, HACCP is globally recognized and it ensures
customers that the products are safe for human consumption. Having
a functional HACCP system can enhance the marketability of
products in the international marketplace. It is essential for food
processing and allied industries, including frozen food manufacturers,
seafood &, fish processing plants, dairy product manufacturers, meat
processing plants, dry food manufacturers (bakeries), beverage (fruit
juice, soft drinks, etc.) drinking water plants, hotels, restaurants,
supermarkets and also for pharmaceuticals and cosmetics
manufacturers.

Catering

Course Format: Online / Virtual Classroom / Webinar
School/Trainer: Texas Southern University
Training Center(s)/Venue(s): Houston, United States
  V

Our comprehensive Professional Catering course will take you through all the steps involved in operating a successful catering business. From planning an event step-by-step, to developing a full menu, to managing your clients and employees, this course offers solutions and considerations for all types of related issues that may arise. Learn the skills and techniques you need to build and grow a successful catering business today!

Prerequisite(s): None

Catering Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: University of Houston
Training Center(s)/Venue(s): Houston, United States

Catering operations and management, catering in the hospitality industry, and the various catering disciplines. Marketing, sales operations, technology and innovations. The laboratory component encompasses all aspects of catering management.

Catering & Food Styling

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: University of Houston
Training Center(s)/Venue(s): Houston, United States

Food preprations for a large banquet/catering operation. Laboratory experience in ordering food, costing recipes, labor calculations and preparation and presentation of food.

Catering Menu Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: JNA Institute of Culinary Arts
Training Center(s)/Venue(s): Philadelphia, United States

This course begins with an overview of banquets and catering, and discusses developing a food service and a menu. The course covers menu pricing control, beverage management, and menu design. Students will then learn about food and beverage control, computer use in foodservice, and finally marketing in catering management.

CATERING

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Temple University
Training Center(s)/Venue(s): Philadelphia, United States
  V

Join us as we explore in depth the food and catering aspects of planning a wedding. We&,#146,ll cover food terminology, how to read a catering menu, pricing, menu development, beverages and quantities. Also, learn about rental equipment needed to service the event and caterer&,#146,s needs, a catering timeline for the reception and how to be most effective when working with the catering manager.

Convention Service & Catering Management

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: San Diego Mesa College
Training Center(s)/Venue(s): San Diego, United States
  V

This course focuses on reaching and servicing the group meetings and events market from the perspective of the venue. The process of selling space, functions and events to groups, and the methods for servicing group business after the sale are outlined. Also identified are methods to market an event business, track and contain costs, and measures for operational effectiveness and efficient work schedules. On- and Off-premise catering management is presented from the front-of-the-house perspective, as is theme development with specifics in design and décor. This course is for students in Event and Hotel Management and those interested in a career in hospitality and tourism.

Menu Analysis & Event Catering

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: San Diego Mesa College
Training Center(s)/Venue(s): San Diego, United States
  V

This course covers the key aspects of menu planning essential to building a menu or complete concept and operation of a foodservice facility. The principles of planning a menu are presented, from concept development and design mechanics to menu pricing and marketing issues. Each menu element is analyzed as it applies to foodservice operations, balanced presentation, and profitability. Various types foodservices are presented for hotels, restaurants, foodservice facilities, and catering situations. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.

Catering

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: American River College
Training Center(s)/Venue(s): Sacramento, United States
  V

This course covers the business and culinary aspects of catering.
Topics include starting a catering business, laws, licenses, taxes,
insurance and contracts. Also included are interviewing clients and
organizing catered menus and events, pricing menus and services,
staffing, equipping, and transporting catered services, culinary
techniques, and weddings and receptions. Off-campus catering
events are required.

Convention, Sales and Catering Services

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Selkirk College
Training Center(s)/Venue(s): Castlegar, Nelson, Trail, Canada

Convention and meeting business is a significant part of the resort and hotel business. This course provides insight into the scope and various segments of the convention and banquet market and shows the relationship between professional service and operational success. The students will learn how to sell and service the convention and banquet business to ensure successful events.

Catering

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: St. Lawrence College
Training Center(s)/Venue(s): Kingston, Canada


This course investigates the planning, organizing, developing and evaluating of receptions, buffets and banquets. The student studies themes, presentations and layout and equipment selection appropriate to specific occasions.

Catering & Convention Sales

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: St. Clair College
Training Center(s)/Venue(s): Windsor, Canada

This course defines and examines onsite and offsite catering services and sales. Students learn details of the job of the meeting planner, the sales office staff, and the catering and banquet manager. Various function and banquet room set-ups are discussed. All steps of a convention or event are discussed from planning to billing and follow-up.

Hospitality Management - Restaurant and Catering (Diploma)

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Centennial College
Training Center(s)/Venue(s): Toronto, Canada
  V

Centennial College&,#146,s two-year Restaurant and Catering diploma program will prepare you for a challenging and satisfying career in restaurant operations management. You will learn skills that are essential to this segment of the industry, including menu management and design, kitchen management, beverage knowledge and bartending.
In addition, you will also spend two days per week in a placement at a restaurant or a hotel. This placement will give you the practical experience to complement the theory learned in class.

Program Highlights
•Centennial houses an on-campus student training restaurant and lab practice facilities
•Courses cover business practices in accounting, purchasing, human resources, supervision and cost control
•You’ll gain practical experience with some of Canada’s largest restaurant companies through the School’s two-days-a-week placement
•Certifications include the Smart Serve program and the National Sanitation Training certificate
•Many of this program’s corporate and business partners will hire stu... [Read More]

Banquets and Catering

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: South Seattle Community College
Training Center(s)/Venue(s): Seattle, United States
  V

1. During this two week module the student will be introduced to the basic mixing methods of cakes, production of pies and tarts, basic frosting and dessert sauces. During this course the student will gain an understanding of ingredients and their uses, correct scaling, baking, finishing methods, and practice safety and sanitation procedures.
2. A continuing management development course for cold food production supervision: coordination of student s in a cold food preparation environment. Scheduling, requisitioning of supplies, exhibiting purchasing skills, exhibiting and explaining (to underclassmen) portion control and demonstrating production skills. Supervision of subordinate (underclassmen) and training techniques are covered.

3. A practical introductory supervisory course. Coordination of student
workers in a quantity food preparation environment is covered.
Scheduling, requisitioning of product, purchasing skills, portion control and
production skills are demonstrated. Supervision of subordinate personnel
and training techniques a... [Read More]

Hospitality Sales and Catering

Course Format: Public Course / Instructor-Led / Open Enrollment
School/Trainer: Oklahoma State University - Tulsa
Training Center(s)/Venue(s): Tulsa, United States

Fundamentals of sales and catering including the sales department, publicity and advertisement, policies, and techniques used to sell the organization in all aspects of the hospitality industry. Includes planning for versatility, customer responsiveness, cost, timing, and follow up for events.

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