Catering

Catering

Technical Certificate

If you're interested in on- or off-premise catering operations, the fundamentals of kitchen operations are stressed in the three core courses (Culinary Career Essentials). Specific skills and knowledge for business start-up, operation, menu planning, elegant food preparation, and promotion are the focus of the remaining two courses.

plated dishes ready for service
flambéing apples
prepping dessert for service

Program Outline

Term: 1
Course # Course Title Credits
1031612100 Sanitation and Safety Fundamentals
Description

Applies sanitary, safety, and legal principles to practices in the food service industry. Successful completion of the course enables students to take a national sanitation certification examination.

2.00
1031612500 Food Theory
Description

Food science principles applied to professional culinary food preparation. Units include professional kitchen operation, recipe terminology, and cooking techniques for various food categories.

3.00
1031612600 Food Production Principles
Description

Provides practical experience applying food science principles in food preparation, analysis, and evaluation of preparation techniques. Prerequisite(s): 1031612500 Food Theory (C or better) (concurrent enrollment allowed) and 1031612100 Sanitation and Safety Fundamentals (C or better) (concurrent enrollment allowed).

3.00
Term: 2
Course # Course Title Credits
1031611100 Garde Manger
Description

Methods and techniques of preparing and presenting food specialties created in the garde manager department are practiced. Hors d'oeuvres, salads, garnishing, food displays, charcuterie, and culinary competition units are included.

2.00
Term: 3
Course # Course Title Credits
1031615000 Catering
Description

Explores set-up and operation principles for on- and off-premise catering, deli and take-out food, and buffet and banquet management. International cuisines are investigated. Prerequisite(s): 1031614000 Food Practicum I (C or better).

3.00

At A Glance

How You'll Learn

Image

On Campus

Image

Online Classes

Term Start Dates

Fall 2020: September 2 Spring 2021: January 6 Summer 2021: May 7

Start dates represent the beginning of a new term. Certain programs or courses may not be available to start every term. Please view the course schedules for a list of upcoming classes or contact the Welcome Center at 715-365-4493.

Approximate Cost

$2,439*

*Based on 10-level courses—materials, books, and fees may be additional

What You'll Learn

  • Apply safety and sanitation codes to conditions and operations in food service kitchens.
  • Prepare recipes and formulas to industry standards.
  • Apply basic food theory to solve problems in food preparation.
  • Produce creative menus for buffet, a` la carte, and catered events.
  • Integrate purchasing principles and food cost controls into menus.
  • Demonstrate attributes of a culinary professional.

Your Potential Careers

  • Catering

Median Annual Salary

$28,301 $28,651 $26,838
Local State National

EMSI 2020.1

Get Started

Your application can be submitted online, it takes just a few minutes to complete.

Related Programs

Become a Student

Earn a Bachelor's Degree

Prepare for College

Looking for Classes?