Catering Specialist Certificate (CS61)

The Catering Specialist technical certificate of credit program is a sequence of courses that prepares students for the catering profession. Learning opportunities develop occupational and professional knowledge and skills required for job acquisition, retention, and advancement. The program emphasizes a combination of culinary theory and practical application necessary for successful employment.

Employment Opportunities

The Catering Specialist Certificate will prepare students to work under general supervision of the Food Service Director to have responsibility for various district catering orders including planning, ordering, preparing foods, developing recipes, deliver and set-up of order, to supervise the work of food service staff while catering, and to do related work as required.

Admissions Criteria

  • Submit a completed application and application fee;
  • Be at least 16 years of age;
  • Submit official high school transcript or GED transcript;
  • Submit official college transcripts, if applicable;
  • Meet the following assessment requirements:
Test Reading Writing Numerical Algebra
Accuplacer 36 30 23 NA
Accuplacer (Next Gen) 218 222 223 NA
Compass 70 32 26 NA
SAT 16 15 18 NA
SAT 270 280 310 NA
ACT 14 13 14 NA
ASSET 37 38 32 NA
PSAT 16 15 18 NA
GED NA 145 145 NA
TABE 461 NA 442 NA

Catering Specialist Curriculum

The curriculum for the Catering Specialist Certificate program is designed for the semester system. A student may enter the program any semester. To graduate, certificate-seeking students must earn a minimum of 25 semester credit hours. The program requires a minimum of 742 contact hours and generally takes 2 semesters to complete.

Program Courses

Occupational Courses (25 Credits)

CUUL 1110Culinary Safety and Sanitation

2

CUUL 1220Baking Principles

5

CUUL 1129Fund/Restaurant Operations

4

CUUL 1320Garde Manger

4

CUUL 2160Contemporary Cuisine

4

CUUL 1120Principles of Cooking

6

CUUL 1120: “C” or higher grade is required for this course.

Program Costs

Tuition/Fees: $2,870

Books/Supplies: $400

Uniform/Knife Kit Package: Approximately $270*

Liability Insurance: $10 per fiscal year

Physical Exam: $150**

TB Test: $40**

Hepatitis B Series: $265**

Course Supply Fees:

  • CUUL 1120 Principles of Cooking: $80
  • CUUL 1320 Garde Manger: $80
  • CUUL 2160 Contemporary Cuisine: $80

* Uniform/ Knife Kit package is required beginning with CUUL 1000 Fundamentals of Culinary Arts.

**Physical Exam (documenting adequate health including the ability to lift 50 pounds, to do prolonged standing, and to tolerate heat is encouraged but not required. TB Test and Hepatitis B Series are required by the end of the first semester. If students have proof of immunizations, a copy can be provided to the instructor.

(Costs are estimates and are subject to change.)