ED-CC-107 Professional Catering Management Associate

Creative Careers
Combined Hours: 
Course Type: 
Mentor Supported
Bundled Courses:
Professional Catering
Dining Room & Banquet Management
  • Description
  • Objectives
  • Outline
  • Materials
  • Certification
  • Approvals
  • System Requirements
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Our online Professional Catering Management Associate Program will help you learn the catering principles you need to plan great dishes and menus in order to operate a successful catering business; while also helping you to learn the skills and techniques needed to create that business.

Professional Catering

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

Dining Room & Banquet Management

This Dining Room & Banquet Management course is ideal for a student that wants to move into hospitality management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The course includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. In addition, information about reservations, priority seating, and reservations systems is also included. 

Prerequisite(s): None

** Course Subject to Change.

Professional Catering

After completing this course, you should be able to:

  • Recall the different methods and styles of catering
  • Identify steps for building a client base and engaging customers
  • List strategies for planning and managing an event
  • Choose methods for controlling risk and guiding employee behavior
  • Recognize conflict resolution strategies and basic human resource management principles

Dining Room & Banquet Management

After completing this course, you should be able to:

  • Define principles for dining service, sanitation, and presentation
  • Identify guidelines and various styles of serving
  • Recall training and managing needs of service personnel
  • Identify the steps for managing the dining experience for guests
  • List the principles for banquet business management

Professional Catering

Professional Catering Module 1   
Introduction to Catering

  • Types of Catering
  • Catering Management
  • Catering Segments
  • On/Off-Premise Catering
  • The Caterer and the Client
  • Taking an Event
  • Safeguards
  • Corporate Catering
  • Cost and Profit Relationship
  • The Catering Market
  • Mission Statement
  • Growing the Business

Professional Catering Module 2    
Getting Started

  • Choosing Your Client          
  • Creating a Customer Base
  • Needs, Wants, Demands
  • Prospecting Strategies
  • Social Media Marketing
  • Types of Social Media
  • Engaging Customers
  • Standard Catering Website
  • The Seven Functions of Catering
  • Planning
  • Operations
  • Implementing         

Professional Catering Module 3    
The Catering Operation

  • Planning
  • The Menu
  • Barriers to Planning
  • Successful Business Plan
  • Operational Tasks
  • Recipes
  • Convenience Foods
  • Branded Menu Items
  • Organizing the Event
  • Catering Management Tasks
  • Purchasing
  • Ordering and Receiving

Professional Catering Module 4     
Catering Equipment

  • Equipment and Design Considerations
  • Utilities
  • Workstations
  • Procuring Catering Equipment
  • Professional Equipment Supplier
  • Consultants and Architects
  • Rental Services
  • Implementing
  • Employee-Supportive Culture
  • Service Styles
  • Uniforms
  • Room Arrangement

Professional Catering Module 5   
Control & Legalities

  • Controlling
  • Standard Operating Procedures
  • Guiding Employee Behavior
  • Cash Flow
  • Risk Management
  • Insurance
  • Legal Issues
  • Safety Committees
  • Beverage Management
  • Forming the Beverage Plan
  • Site Inspection
  • Beverage Packages

Professional Catering Module 6     

  • Conflict Resolution
  • Dimensions of Conflict
  • Principled Negotiation
  • People Skills
  • Sustainable Catering
  • Sustainable Business Practices
  • Sustainable Green Zones
  • Human Resources Management
  • Federal Employment Laws
  • Recruiting
  • Gathering Information and Interviewing
  • Collective Bargaining

**Outlines are subject to change, as courses and materials are updated.**

Dining Room & Banquet Management

Dining Room & Banquet Management Module 1
Principles of Remarkable Service

  • Hospitality
  • Service
  • Combining Hospitality and Service Skills
  • Personal Qualities of a Server
  • Styles of Service
  • History of Table Service
  • Dining Room Brigade
  • House Style
  • Restaurant Types

Dining Room & Banquet Management Module 2
Preparing and Maintaining the Dining Room

  • Cleanliness
  • Preparing Serviceware
  • Food Safety
  • Personal Safety
  • Fire Safety
  • Arranging Tables and Chairs
  • Preparing Wares for Service
  • Setting the Table
  • Ambience
  • Personal Mise en Place

Dining Room & Banquet Management Module 3
Reservations, Waiting Lists and Serving Guests

  • When Reservations Might Be Necessary
  • Special Requests
  • Waiting Lists
  • Soft Skills
  • Steps of Service
  • Table Maintenance
  • Check Presentation and Payment
  • Resetting the Table
  • Handling Complaints

Dining Room & Banquet Management Module 4
Beverage and Wine Service

  • Water
  • Cocktails
  • Spirits 101
  • Beer
  • Responsible Beverage Service
  • Coffee and Tea
  • Styles of Wine
  • Wine Labels
  • The Wine Menu
  • Taking the Wine Order

Dining Room & Banquet Management Module 5
Banquet Service and Remarkable Interactions

  • Banquets and Special Events
  • Arranging the Room and Tables
  • Bar Service for Banquets
  • Styles of Banquet Service
  • Why Focus on the Guest?
  • Creating a Service-Oriented Organizational Culture
  • Training
  • Motivating
  • Leading

Dining Room & Banquet Management Module 6
Planning for Banquets

  • Earliest Banquets: Greeks and Romans
  • Banquets in Medieval and Renaissance Europe
  • Banquets in the 1700s and 1800s
  • Banquets in the Victorian and Edwardian Eras
  • Today’s Banquets
  • Creating a Timeline and List of Priorities
  • Rental vs. Ownership
  • Tents, Bars, Tables and Chairs
  • Serviceware
  • Tableware

Dining Room & Banquet Management Module 7
Service Styles and Techniques for Banquets

  • Tabletop and Service Items  for Seated Service
  • Setting the Banquet Cover
  • Setting Buffet Tables
  • Pantry
  • Staging/Plating Area
  • Dish and Linen Drop-off
  • Styles of Service
  • Carrying Plates
  • Serving from Platters and Trays

Dining Room & Banquet Management Module 8
Service for Banquets

  • Guests’ Arrival
  • Reception or Cocktail Hour
  • Coordinating Seated Service and Buffet
  • Sequence of Service
  • Table Maintenance
  • Theme Buffets
  • Weddings
  • Bar/Bat Mitzvahs
  • Business Lunch
  • Fundraising Dinner

Dining Room & Banquet Management Module 9
Beverages and Special Events

  • Water and Hot Beverage Service
  • Beer and Wine
  • Types of Bars
  • Bar Service
  • Emergency Kit
  • Issues with Rented Items
  • Flipping the Room
  • Managing Ancillaries
  • Guest Issues and Comfort

**Outlines are subject to change, as courses and materials are updated.**

All course materials included.

Professional Catering

Upon successful completion of our Professional Catering course, students will be prepared for an entry-level position in the field and to sit for the NCCB national certification exam to become a Certified Catering Associate (CCA).

 International Association for Continuing Education and Training (IACET)

Ed4Career has been approved as an Accredited Provider by the International Association for Continuing Education and Training (IACET). In obtaining this accreditation, Ed4Career has demonstrated that it complies with the ANSI/IACET Standard which is recognized internationally as a standard of good practice. As a result of the Accredited Provider status, Ed4Career is authorized to offer IACET CEUs for courses and programs that qualify under the ANSI/IACET Standard.

The Continuing Education Unit (CEU) was created by IACET as a measurement of continuing education. One (1) IACET CEU is equal to ten (10) contact hours of participation in an organized continuing education experience under responsible sponsorship, capable direction, and qualified instruction. Under IACET's care, the IACET CEU has evolved from a quantitative measure to a hallmark of quality training and instruction. For more information on IACET, visit iacet.org.

Internet Connection

  • Broadband or High-Speed - DSL, Cable, and Wireless Connections

*Dial-Up internet connections will result in a diminished online experience. Classroom pages may load slowly and viewing large audio and video files may not be possible.


Hardware Requirements

  • Processor - 2GHz Processor or Higher
  • Memory - 1 GB RAM Minimum Recommended

While our courses are accessible through multiple mobile learning platforms, some courses may include a CD or DVD with the Textbook, so you may need access to a computer with CD-ROM or DVD Drive.


PC Software Requirements

  • Operating Systems - Windows 7 or higher
  • Microsoft Office 2007 or higher. Also, you could use a general Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
  • Internet Browsers - Google Chrome is highly recommended
    • Cookies MUST be enabled
    • Pop-ups MUST be allowed (Pop-up Blocker disabled)
  • Kindle Reader App is needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
  • PowerPoint Viewer (if you do not have PowerPoint)
  • Adobe PDF Reader
  • QuickTime, Windows Media Player &/or Real Player


MAC Software Requirements

  • Operating Systems - Mac OS x 10 or higher with Windows
  • Mac office programs or a Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
  • Internet Browsers- Google Chrome is highly recommended
    • Cookies MUST be enabled
    • Pop-ups MUST be allowed (Pop-up Blocker disabled)
  • Kindle Reader App is needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
  • PowerPoint Viewer (if you do not have PowerPoint)
  • Adobe PDF Reader
  • Apple QuickTime Media Player
  • Courses that include a CD-ROM or DVD may require an external drive and Parallels software to view.