Academic Catalogs

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.

Program Outcome

  1. 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.  

Course Title Units
Required Courses
CA A200Garde Manger 12
or FSM A151 Food Production Management
FN A140Introduction to Nutrition Concepts2
FSM A160Sanitation and Safety3
FSM A250Menu Planning and Purchasing3
FSM A284Catering3
Select four units from the following:4-6
Culinary Principles 1
Culinary Principles 2
Principles of Baking 1
Fundamentals of Food Preparation
Total Units17-19

Catering Suggested Electives

Course Title Units
BUS A240Entrepreneurship3
CA A124Principles of Baking 12
CA A270Ice Carving1
FSM A240Food Service Math/Accounting4
FSM A260Supervision and Training Techniques3
HTT A240Hospitality and Toursim Marketing3