Description
Course Duration:
-
Total Hours: 80–120 hours (Flexible scheduling: part-time, weekends, or intensive modules)
-
Mode of Delivery:
-
In-Person Training (Practical kitchen & event setups)
-
Online Components (Theory, business modules)
-
Industry Internship (Optional)
-
Key Learning Modules:
1. Fundamentals of Catering & Buffet Management
-
Introduction to the catering industry
-
Types of catering (corporate, social, wedding, etc.)
-
Buffet vs. plated service: Pros and cons
2. Menu Planning & Cost Control
-
Designing balanced and appealing menus
-
Seasonal and thematic menu development
-
Food costing, budgeting, and waste management
3. Food Safety & Hygiene
-
HACCP principles in catering
-
Safe food handling and storage
-
Health regulations and compliance
4. Buffet Setup & Presentation
-
Layout and flow optimization
-
Food display techniques (station setups, garnishing)
-
Temperature control and food freshness
5. Logistics & Operations
-
Equipment selection and transportation
-
Staff coordination and workflow management
-
On-site troubleshooting
6. Customer Service & Client Management
-
Handling client consultations and contracts
-
Managing dietary restrictions and special requests
-
Post-event feedback and follow-up
7. Business & Marketing for Caterers
-
Pricing strategies and profitability
-
Branding and digital marketing (social media, websites)
-
Legal requirements for catering businesses
Practical Training Components:
✔ Live Kitchen Sessions – Cooking for large groups
✔ Mock Event Catering – Real-world buffet setup simulations
✔ Vendor & Supplier Visits – Understanding sourcing
✔ Guest Lectures – Industry experts sharing insights
Who Should Enroll?
-
Aspiring caterers and chefs
-
Hospitality students
-
Event planners expanding into catering
-
Small business owners in food services
Certification:
Upon successful completion, participants receive a Certificate in Event Catering & Buffet Management (Recognized by industry partners).
Career Pathways:
-
Catering Manager
-
Buffet Chef / Sous Chef
-
Event Coordinator (Food & Beverage)
-
Entrepreneur (Start your own catering business)
Enrollment Details:
-
Prerequisites: Basic culinary knowledge (recommended but not mandatory)
-
Fee Structure: [Customize based on institution]
-
Batch Start Dates: [Monthly/Quarterly intake]
Why Choose This Program?
✅ Hands-on, industry-aligned curriculum
✅ Expert trainers with real-world experience
✅ Networking opportunities with catering professionals
✅ Job placement assistance for top performers
Contact:
[Your Institute/Organization Name]
📞 [Phone Number] | ✉ [Email] | 🌐 [Website]
