Fundamentals of Catering Excellence – Mastering the Art of Catering

Course Outcomes:

• Define the catering industry and analyze market growth trends. You will understand how economic, cultural, and technological factors influence the demand for catering services.
• Identify key regulatory and governing bodies that impact the catering industry. You will comprehend the importance of compliance with health, safety, and operational standards to ensure business integrity.
• Recognize the critical importance of proper food handling techniques to prevent foodborne illnesses. You will be able to implement best practices for food preparation, storage, and handling to maintain high standards of food safety.
• Discover the art of menu creation, considering factors such as client preferences, event type, and cost-effectiveness. You will review common service types and understand how to match service style to the event context.
• Gain knowledge of various dietary restrictions and preferences. You will learn to tailor menus to satisfy specific dietary needs, ensuring a positive dining experience for all guests.
• Identify industry service standards for effective staffing and learn to calculate precise food portions for events of varying scales. You will also differentiate between on-premise and off-premise catering, understanding the logistical implications of each.

Duration: 1.5 hours 
Credits: 4 CEs/PDUs (includes self-study)
Course Access: 6 month