Professional Certificate in Comprehensive Catering Management
The Professional Certificate in Comprehensive Catering Management is a 100% online professional certificate (450 hours, 36 weeks) for anyone who wants to build a career in comprehensive catering management. You learn through practical modules and real case studies, guided by tutors with industry experience, and finish with a final project.
New intake every two months Ā· Interest-free payment plans Ā· ESINEV certificate of completion (non-accredited training).
Overview
Our Professional Certificate in Comprehensive Catering Management is a specialised educational programme that will provide you with the essential skills to manage and coordinate catering services at a variety of events, from corporate meetings to weddings and special celebrations. This professional certificate focuses on giving you a deep understanding of key aspects of catering management, including menu planning, service logistics, supplier management and creating exceptional dining experiences.
Studying from Australia
This programme is delivered 100% online in English, so you can study from anywhere in Australia ā Sydney, Melbourne, Brisbane, Perth, Adelaide or Auckland ā and fit your learning around work. The skills covered apply directly to events across Australia, from conferences and exhibitions to weddings and festivals. Fees are shown in Australian dollars (AUD) and can be spread with interest-free instalments.
About your certificate
ESINEV programmes are non-degree professional training delivered 100% online. On completion you receive an ESINEV certificate of completion. ESINEV is a private online training provider: this programme is not an Australian degree or AQF qualification, and is not accredited by TEQSA or ASQA.
Your learning path
Curriculum
A 450-hour program to run event catering services, from the culinary offering to profitability. It is organized into 8 modules covering production, service, logistics, food safety and business management.
Submodule 1.1. Types of catering service
Distinguish cocktail receptions, banquets, buffets, coffee breaks and drop-off catering.
Submodule 1.2. Catering business models
Compare central kitchen, on-site and venue-based catering.
Submodule 1.3. Catering organizational structure
Define kitchen, front-of-house, logistics, sales and administration roles.
Submodule 1.4. The client and the catering brief
Capture guest numbers, timings, style and dietary restrictions.
Submodule 1.5. Market and food trends
Analyze trends such as local sourcing, live cooking and food stations.
Submodule 1.6. Catering for corporate and social events
Adapt the service to the needs of companies and private clients.
Submodule 1.7. Skills of the catering manager
Identify planning, leadership and financial control skills.
Submodule 2.1. Menu engineering
Design menus balanced in flavor, cost, seasonality and feasibility.
Submodule 2.2. Recipe spec sheets
Document the ingredients, portion weights, method and cost of each recipe.
Submodule 2.3. Menus for special diets
Adapt the offering to allergies, intolerances, vegan and religious requirements.
Submodule 2.4. Drinks and wine list
Select wines, cocktails and non-alcoholic drinks for each service.
Submodule 2.5. Client tastings
Organize menu tastings and capture adjustments before the event.
Submodule 2.6. Presentation and plating
Define presentation styles consistent with the event concept.
Submodule 2.7. Culinary proposal to the client
Write proposals with clear menus, services and prices.
Submodule 3.1. Production planning
Calculate quantities and organize production according to guest numbers.
Submodule 3.2. Central kitchen organization
Allocate stations, workflows and preparation times.
Submodule 3.3. Large-scale cooking techniques
Apply cooking and preservation techniques for large volumes.
Submodule 3.4. Cook-chill and cook-hot systems
Manage regeneration, blast chilling and temperature holding systems.
Submodule 3.5. On-site production and field kitchens
Set up temporary kitchens in spaces without infrastructure.
Submodule 3.6. Quality control in production
Check flavor, texture, temperature and presentation before service.
Submodule 3.7. Waste management
Reduce preparation waste and make use of surplus.
Submodule 4.1. Service styles
Apply Russian, French, plated and buffet service.
Submodule 4.2. Table setting and linen
Set tables according to protocol, menu type and number of covers.
Submodule 4.3. Sizing front-of-house staff
Calculate servers, head waiters and support staff for the service format.
Submodule 4.4. Team briefing and coordination
Prepare the team with timings, menu, allergies and event protocol.
Submodule 4.5. Drinks service and bars
Organize bars, wine service and consumption control.
Submodule 4.6. Service timing
Coordinate kitchen and front of house with the event run sheet.
Submodule 4.7. Client care during the event
Handle requests and issues with the host and guests.
Submodule 5.1. Purchasing and supplier management
Select suppliers, negotiate prices and plan orders.
Submodule 5.2. Inventory and storage control
Manage stock, rotation and storage of raw materials.
Submodule 5.3. Food transport
Maintain the cold and hot chain during transport.
Submodule 5.4. Equipment and tableware
Plan dinnerware, glassware, linen and kitchen equipment.
Submodule 5.5. Renting versus buying equipment
Weigh the costs and benefits of renting or buying equipment.
Submodule 5.6. Service setup and breakdown
Coordinate the arrival, installation and removal of equipment at the venue.
Submodule 5.7. Logistics checklists
Prepare checklists so no equipment or task is forgotten.
Submodule 6.1. HACCP system
Apply hazard analysis and critical control points in catering.
Submodule 6.2. Food hygiene and handling
Follow good practices in handling, cleaning and disinfection.
Submodule 6.3. Allergen management
Identify and label allergens and prevent cross-contamination.
Submodule 6.4. Product traceability
Record the origin and destination of food to respond to incidents.
Submodule 6.5. Records and self-checks
Document the temperatures, cleaning and checks required by regulations.
Submodule 6.6. Occupational health and safety in the kitchen
Prevent staff cuts, burns, falls and strain injuries.
Submodule 6.7. Sustainable catering
Reduce waste, plastics and food waste in the service.
Submodule 7.1. Recipe costing
Calculate the real cost of each dish and menu.
Submodule 7.2. Per-head pricing
Set profitable prices taking costs, competition and perceived value into account.
Submodule 7.3. Catering service budget
Prepare detailed quotes covering food, drink, staff and equipment.
Submodule 7.4. Profitability control per event
Analyze margins and variances after each service.
Submodule 7.5. Contracts and terms of service
Set minimums, confirmation deadlines, payments and cancellations.
Submodule 7.6. Marketing and client acquisition
Promote the catering business through the website, social media, trade fairs and venue partnerships.
Submodule 7.7. People management
Plan shifts, hiring, training and staff motivation.
Submodule 8.1. Service quality indicators
Measure satisfaction, incidents, timings and complaints per event.
Submodule 8.2. Client surveys
Gather feedback to improve menus and service.
Submodule 8.3. Catering management software
Use tools for quotes, production, inventory and staff.
Submodule 8.4. Continuous process improvement
Apply corrective actions based on the results achieved.
Submodule 8.5. Catering case studies
Study catering services of different formats and scales.
Submodule 8.6. Service close-out report
Document the financial and operational results of an event.
Submodule 8.7. Final project scoping
Define the event and the catering service to be planned.
End-to-end plan for an event's catering service, including the menu, recipe spec sheets, costings, a logistics plan, HACCP and a budget.
How you learn
Virtual campus available 24/7 on any device.
Personal follow-up and feedback on your work.
Flexible schedule that fits around your job.
Apply what you learn to a real events case.
Nearby You will get the support of our highly trained teachers, who will expedite your academic development, as well as the guidance of a backup mentor to assist you in achieving your goals.
Practical Our academic virtual space will be your main educational platform, where you will find all the programs you will take. In addition, you will have access to the electronic library, an online society to interact with other trainees and support accessible at all times.
Career paths
ā¢ Food departments in hotels and restaurants
ā¢ Event and wedding planning companies
ā¢ corporate catering
ā¢ Start your own catering business
Admissions
- Request information
Leave your details and an adviser will contact you.
- Guidance call
We review your profile and career goals.
- Enrolment and access
Secure your place and get access to the campus.
Subsequently, an advisory meeting will be scheduled focused on answering your questions. questions and clarify any uncertainties you may have.
Finally, a second call will be held in which all your concerns will be resolved and you will receive personalized guidance regarding everything you require.
Documentation If the program fits you, proceed to apply for your candidacy by sending the specific documentation to your personal advisor. If the project is to your liking, continue with the application for your candidacy , sending us the following documentation.
ā¢ Admission form
ā¢ Photocopy of your ID
ā¢ Curriculum vitae
ā¢ Previous studies
ā¢ Letter recommendation (optional)
Requirements to study Formalization of the place reservation through our different payment methods
ā¢ Direct debit.
ā¢ Credit card.
ā¢ Virtual payment.
Fees & payment
Indicative instalment. Please confirm payment terms with the admissions team.
At Esinev Education in collaboration with ISEIE Innovation School, we are dedicated to ensuring your future by offering you a wide range of scholarships and financial aid so that you can receive the best education without obstacles. Our scholarships and grants are available to everyone, regardless of your profile, as we have various options to adapt to your personal circumstances. Explore all the information about our scholarships and aid, and choose the one that best suits your needs to ensure your academic training.
Academic excellence The scholarship for Students with an outstanding academic record is awarded to those students who have demonstrated outstanding performance in their studies. This scholarship recognises and rewards the effort, dedication and academic achievements of outstanding students.
Scholarship for people over 45 The scholarship for People over 45 is a unique opportunity designed specifically for people who want to resume their higher studies after having passed a certain stage of their life. This scholarship is aimed at those individuals who, despite not having had the opportunity to obtain a university education at the time, wish to acquire new knowledge and skills to advance their career or explore new professional horizons.
Scholarship for those under 25 The scholarship for young people under 25 is designed to support this specific age group in their pursuit of higher education. This scholarship provides opportunities and financial resources to help young people overcome economic barriers and access quality education. We value the potential and commitment of young people in their academic and professional development, which is why this scholarship is awarded to those who demonstrate outstanding academic performance, as well as strong motivation and dedication to achieve their educational goals. We are committed to supporting talented young people and providing them with the necessary tools so they can make the most of their potential and achieve a successful future.
Woman Leader Scholarship The āWomen and Leadershipā scholarship is designed to support and empower women who demonstrate strong leadership potential in their fields of study. This scholarship offers the opportunity to receive a quality education and develop leadership skills to help women excel in their careers and challenge gender stereotypes.
Entrepreneurship Scholarships The scholarship is aimed at those people who are working on projects or ventures that seek to generate a positive impact on the world. It is designed to support those individuals committed to making the world a better place through their initiatives.
Large Family The scholarship is specially designed for those students who belong to a large family, recognising and supporting the special circumstances they face in terms of financial resources and family responsibilities.
Self-Employed Scholarship The āSelf-Employed Scholarshipā is financial aid designed to support entrepreneurs and self-employed workers in their professional development and business growth. This scholarship offers financial support to cover expenses related to the training, advice and resources necessary to strengthen your business skills and competencies.
Job integration scholarship (for unemployed) The job integration scholarship is specifically designed to help unemployed people reintegrate into the labour market. This scholarship provides additional financial support and resources to ease the transition to new employment.
Frequently asked questions
Is this an official degree?
On completion you receive an ESINEV certificate. It is not an official degree; recognition can be assessed depending on the programme you complete and local regulations.
How long is it and how many hours?
Duration: 36 weeks. Study load: 450 hours, designed to fit around your work.
Is it taught online?
Yes. It is 100% online, with a virtual campus, downloadable materials and tutoring from industry professionals.
Can I pay in instalments?
Yes. Payment: 5 months. The admissions team will confirm the terms.
When can I start?
New intakes open every two months. Request information to secure a place in the next one.
Shall we talk about your future in events?
Leave your details and an adviser will walk you through the programme, dates and payment options.
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