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​​Students who complete the program in Catering offered by the Food Service Management faculty will have been trained to operate a catering business, whether it be 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 also be knowledgeable enough to reasonably decide about opening their own catering business. Opportunities for employment n this field are excellent.