Catering , Certification , Exam Prep Course ,

Fundamentals of Catering Excellence – Mastering the Art of Catering

This course offers a comprehensive introduction to the catering industry, covering market analysis and operational execution. It equips learners with the necessary skills to manage successful catering operations effectively. Perfect for aspiring professionals, current caterers, convention service managers and hotel hospitality staff, this course is also a valuable resource for individuals pursuing the Certified Professional in Catering and Events (CPCE) certification.

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Master the art of catering — plus 4 CEs/PDUs.

A comprehensive introduction to the catering industry, from market analysis to operational execution. Perfect for aspiring professionals, current caterers, convention service managers and hotel hospitality staff — and a valuable resource for the CPCE certification.

Just$79~~$195~~

⚡ Limited time only

6-month access · self-paced (Original Pricing $195)

Ask about our group discounts →

Subject to change without notice

Learning outcomes 🍽 Catering excellence

Your recipe for catering success.

CMP — Certified Meeting Professional, Events Industry Council

EIC Preferred Provider

CPD Accredited

Gain the skills to manage successful catering operations effectively. You will learn how to:

Primary outcome

Plan and run safe, profitable catering operations — from menu design and dietary needs to staffing, portions and on- or off-premise logistics.

Understand the catering market

Define the catering industry and analyze how economic, cultural and technological factors drive demand.

Know the regulations

Identify regulatory and governing bodies and comply with health, safety and operational standards.

Practice safe food handling

Apply best practices for food preparation, storage and handling to prevent foodborne illness.

Create winning menus

Design menus around client preferences, event type and cost — and match service style to the event.

Serve every dietary need

Tailor menus to dietary restrictions and preferences so every guest enjoys the experience.

Staff, portion & plan logistics

Apply service standards for staffing, calculate food portions and compare on- and off-premise catering.

Learn practical, real-world techniques — including how to set a table for dinner service, prevent foodborne illness with a HACCP plan guidebook, and match service style to every event. A great foundation if you’re pursuing the Certified Professional in Catering and Events (CPCE).

📦 What’s included

Units 1–3: Catering services — market, regulations, food safety, menus, dietary needs, staffing and logistics.
Food safety resources: more on foodborne illness and a guidebook for preparing HACCP plans.
How to set a table for dinner service.
6 months of access and a course certificate.

🎓 CE/PDU credits

(Duration: 1.5 hours of lessons; credits include self-study.)

4 CEs/PDUsContinuing education credits, including self-study

6 monthsSelf-paced course access

🏅 OmniPear is a CPD-accredited institute and an EIC Preferred Provider of CMP continuing education. Ask about our group discounts for your catering or banquet team.

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For issues, contact us at 1-888-299-2250 ext. 103 or service@omnipear.com.

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