Catering, Certificate of Achievement
Not Financial Aid Eligible
Banner Code: 1_CN_FSCC
Students who complete the Catering certificate will be trained to operate a catering business, whether it is a business conducted on premises or off premises. Those enrolling in this program will learn about organization and management, menu pricing, selling, advertising and promotion, and preparing and serving food, as well as cost accountability, a most important factor in operating a catering service successfully. Students will be employable in the catering departments of hotels and restaurants and will be knowledgeable enough to reasonably decide about opening their own catering business. Opportunities for employment in this field are excellent.
- The outcome of the program is to prepare students for professional positions within the industry and to provide the foundation skills for owning and operating their own catering business. Meets the needs of the local catering community.
Certificate of Achievement Requirements
The Certificate of Achievement is a state-approved career program that requires a minimum of eight units and is designed to prepare the graduate to enter a particular field of employment. In order to be awarded a certificate, students are required to obtain a grade of “C” or better in all program-required courses. Grades of “CR” or “P” will be accepted whereas “CR” or “P” meets the equivalency of a “C” or better. At least 3 units in an advanced course from the certificate must be completed at OCC at the department’s discretion. Certificates of Achievement are not automatically awarded. A petition must be filed in Enrollment Services or online at the beginning of the semester in which the student will be completing their final requirements. The petitioning periods are listed in the Graduation Requirements section of this catalog. Check with a counselor to determine the requirements for completion.
A list of certificate programs can be found in the Programs A-Z section of this catalog.
|CA A200||Garde Manger 1||2|
|or FSM A151||Food Production Management|
|FN A140||Introduction to Nutrition Concepts||2|
|FSM A160||Sanitation and Safety||3|
|FSM A250||Menu Planning and Purchasing||3|
|Select four units from the following:||4-6|
|Culinary Principles 1|
|Culinary Principles 2|
|Principles of Baking 1|
or FSM A150
|Fundamentals of Food Preparation|
Catering Suggested Electives
|CA A124||Principles of Baking 1||2|
|CA A270||Ice Carving||1|
|FSM A240||Food Service Math/Accounting||4|
|FSM A260||Supervision and Training Techniques||3|
|HTT A240||Hospitality and Toursim Marketing||3|