Meeting & Event Catering Certificate

Meeting & Event Catering Programs

Designed to provide those interested in meeting and event planning, or food & beverage with a comprehensive understanding of on-premise and off-premise catering. Learn readily applicable F&B management techniques and tactics to be more effective and competitive, delivering maximum value to clients based on the available budget.

This program is worth 45 CPCE contact hours toward the initial certification or recertification application for the CPCE designation.  The CPCE Certified Professional in Catering and Events is offered by the National Association for Catering and Events (NACE).

 

WHO SHOULD TAKE THIS COURSE OR PICK THIS INDUSTRY?

 

Food and beverage costs represent one of the biggest expenses in most event budgets, yet most planners often do not know enough about catering and foodservice to make informed choices in this area. Having an expertise in this field makes you a valuable asset to any organization.

KEY PROGRAM TOPICS:

  • Meal Functions
  • Beverage Functions
  • Risk Liability
  • Room Sets/Layouts
  • SMERF Market
  • Deep Markets
  • Service Contractors
  • Contracts
  • Current Issues
  • Using Social Media

  • Breakfast, Lunch, Dinner, Refreshment Breaks
  • Receptions
  • On- and Off-Premise Catering
  • Staffing
  • Low Budget Events
  • High Budget Events
  • Audio-Visual
  • Negotiation Techniques
  • Hot Topics and Industry Trends

  • Banquet Event Orders
  • Beverage Package Plans
  • Outdoor Events
  • Shallow Markets
  • Cost Saving Techniques
  • Working with Suppliers
  • Florists, Photographers, etc.
  • Insurance
  • Green Events

COURSE DEVELOPER

 

This course is based on the textbook by Patti Shock CPCE CHT. Ms. Shock is recognized as one of the most influential people in meetings and catering. Among the dozen plus awards she has received, the list includes outstanding leadership and achievement awards from the International Association of Exhibitions and the Professional Convention Management Association. She co-authored the texts, “Hotel Catering: A Handbook for Sales and Operations,” and “A Club Manager’s Guide to Private Parties and Club Functions” and “On-Premise Catering” , “Restaurant Marketing for Owners and Managers” and A Meeting Planner’s Guide to Catered Events – all published by Wiley. The textbook used in this course is also authored by Professor Shock.

NOTE: This course is taught in class on Tuesdays for a 12 week period in Las Vegas OR online with 24/7 access to materials.

PREREQUISITE

 

High school diploma or GED (no work experience necessary)

OFFERINGS

Classroom: this class meets 6pm – 9:45pm Tuesdays
Online: rolling admissions, personal instructor, 24/7 access to materials

 

45 hours, 4.5 quarter credits, 4.5 CEU
Tuition: $1,650

 

UPCOMING SESSION DATES:

Enroll now Jan 23 to Apr 19, 2018
Enroll now May 22 to Aug 14, 2018
Enroll now Sept 18 to Dec 11, 2018

Interactive online learning. Students will begin their course alongside a cohort of fellow online students who will share the learning experience through discussion forums. Study at your own pace within the schedule provided under the guidance of a dedicated online instructor. The curriculum is divided into easily navigable modules, each containing lectures, quizzes, assignments and supplemental reading materials in addition to textbook learning.

 

45 hours, 4.5 quarter credits, 4.5 CEU
Tuition: $1,650

 

UPCOMING SESSION DATES:

Enroll now Sept 19 to Dec 5, 2017
Enroll now Jan 23 to Apr 19, 2018
Enroll now May 22 to Aug 14, 2018
Enroll now Sept 18 to Dec 11, 2018