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 1120: “C” or higher grade is required for this course.
Program Costs
Tuition ($100 per credit hour): $2,500
Fees ($370 per semester): $740
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.)