Class Syllabus: Catering 101
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Continuous
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Continuous
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Course Description
If you are the kind of person who...
- thrives on cooking for your friends,
- wants everyone to come to your house for dinner,
- feels like you have more party food ideas than you could ever possibly execute in your own home
...then you might want to start your own catering business.
Caterers cook and transport food for other people's parties. Unlike restaurants where all the cooking and serving happens at the same location, caterers have the added logistical challenge of transporting food from their kitchen to the party venue.
Caterers work closely with their clients to develop a menu and a party plan that meets their clients' desires and budget. To be a successful caterer, you must have business savvy, be great at dealing with people, and able to handle stress. Additionally, you'll need be an excellent cook as well as be creative, organized and efficient. Some caterers have several of these qualities when they start out, but they have to develop the others as they go along.
This course discusses in detail the critical aspects of management involved in running a catering business like how to get the appropriate licenses and permits, what kind of kitchen you need, basic food safety practices, party planning, cooking for a crowd, planning meals, dealing with customers, understanding how to price your services, and moving the food safely from one location to another.
If you are passionate about food and you feel like you have what it takes to start your own catering business, this course can help you understand the critical steps involved in starting off on the right foot. Course Requirements
The course is open to everyone. There are no required books. All material will be given online and through netlinks. You'll need a high school reading level though. Course Topics
Lesson 1: What is Catering?
Lesson 2: State and Local Regulations
Lesson 3: Food Safety
Lesson 4: Business Planning
Lesson 5: Getting Started
Lesson 6: Marketing
Lesson 7: Party Planning
Lesson 8: Meal Planning
Lesson 9: Shopping
Lesson 10: Timing and Kitchen Efficiency
Lesson 11: Logistics: Getting the Food to its Destination on Time
Course Materials
All the course material required to complete this course is included. Grading Policy
Each lesson will include a practice assignment and lesson review quiz that will directly apply what you have learned.
Students will successfully complete this course with 70% or better.
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