As a catering manager you would work in larger catering operations, such as business or factory canteens, hospitals or schools. You would have less contact with customers than a restaurant manager, and spend more time behind the scenes.
CUL 110 Sanitation And Safety
CUL 130 Menu Design
CUL 135 Food And Beverage Service
CUL 135A Food And Beverage Service Lab
CUL 140 Culinary Skills I
CUL 142 Fundamentals of Food
HRM 245 Human Resource Management - Hospitality
Total Semester Hour Credits for Certificate: 15
See the Catering Management Checksheet for a suggested sequence of courses by semester.