Catering Certificate-Internal Certificate
Credits Required for Graduation: 13.00
This certificate focuses on basic culinary and management skills necessary for a successful catering operation. It provides a foundation for employment with a catering business. For further professional development, all 13 credits are part of the A.A.S. in Culinary Management. Prerequisites: Sanitation Certification (credit or non-credit course), must satisfactorily demonstrate competency in Principles of Food Science (10-317-125), work experience - a minimum of 1 year (2000 hours) of documented and applicable food service experience.