Advanced Professional Certificate in Catering and Food Service Management

Submodule 1.1. The catering industry and its segments

Distinguish event catering, contract catering, travel catering and home delivery services.

Submodule 1.2. Catering business models

Compare in-house venue catering, external, exclusive and concession-based catering.

Submodule 1.3. Types of service at events

Distinguish cocktail, buffet, plated service, food stations and food trucks.

Submodule 1.4. The catering manager's profile and duties

Define management, production, front-of-house and sales responsibilities.

Submodule 1.5. Organization chart of a catering company

Structure the kitchen, logistics, front-of-house and administration departments.

Submodule 1.6. The catering client and their needs

Identify the expectations of corporate, social and institutional clients.

Submodule 1.7. The catering service cycle

Work through the sales, planning, production, service and close-out stages.

Submodule 1.8. Food trends for events

Analyze healthy cuisine, local produce, plant-based food and gastronomic experiences.

Submodule 1.9. Quality in food service

Apply the concepts of perceived quality and technical quality to the service.

Submodule 1.10. Ethics and responsibility in catering

Consider fair trade, animal welfare and food waste reduction.

Submodule 2.1. Principles of menu design

Balance flavors, textures, colors and temperatures in the food offering.

Submodule 2.2. Menu engineering

Analyze the popularity and profitability of each dish to optimize the offering.

Submodule 2.3. Menus by type of event

Adapt proposals to conferences, weddings, galas, cocktail receptions and sporting events.

Submodule 2.4. Production recipe cards

Prepare cards with ingredients, quantities, methods, yields and cost per portion.

Submodule 2.5. Recipe standardization

Ensure product consistency in large-volume production.

Submodule 2.6. Nutrition and special diets

Design menus for vegetarian, vegan, gluten-free and therapeutic diets.

Submodule 2.7. Allergen management

Identify the allergens that must be declared and design safe menus.

Submodule 2.8. Pairing and beverage offering

Select wines, cocktails and non-alcoholic drinks to match the menu.

Submodule 2.9. Seasonality and local produce

Plan menus with seasonal produce and local suppliers.

Submodule 2.10. Presentation and plating

Define plating and presentation standards that can be replicated in mass service.

Submodule 3.1. Designing the central kitchen

Organize the spaces, flows and equipment of a production kitchen.

Submodule 3.2. Cook-chill systems

Apply the cook-chill technique to produce in advance and regenerate safely.

Submodule 3.3. Sous vide and low-temperature cooking

Use vacuum techniques to control product quality and shelf life.

Submodule 3.4. Production planning

Calculate volumes, timings and kitchen shifts according to the number of covers.

Submodule 3.5. Large-scale mise en place

Organize advance preparation for services of hundreds of covers.

Submodule 3.6. On-site regeneration and finishing

Manage ovens, blast chillers and field kitchens at the event venue.

Submodule 3.7. Controlling waste and yields

Measure losses in preparation and service to adjust purchasing and costs.

Submodule 3.8. Kitchen equipment and machinery

Select suitable combi ovens, blast chillers and refrigeration equipment.

Submodule 3.9. Pastry and desserts for events

Plan desserts, dessert tables and cakes for large volumes.

Submodule 3.10. Coordination between kitchen and floor

Synchronize the dispatch of dishes with the event's timings.

Submodule 4.1. Biological, chemical and physical food hazards

Identify the main risks affecting food safety.

Submodule 4.2. The HACCP system

Design a hazard analysis and critical control points plan.

Submodule 4.3. Hygiene prerequisites

Implement cleaning, pest control, water and maintenance plans.

Submodule 4.4. Cold chain and temperature control

Control temperatures at receiving, storage, transport and service.

Submodule 4.5. Food traceability

Record the origin and destination of raw materials and production batches.

Submodule 4.6. Hygienic food handling

Apply good handling practices for kitchen and front-of-house staff.

Submodule 4.7. ISO 22000 food safety standards

Learn the requirements of the food safety management standard.

Submodule 4.8. Health inspections and audits

Prepare the documentation and records required by health authorities.

Submodule 4.9. Managing food safety incidents

Respond to food poisoning, product recalls and health complaints.

Submodule 4.10. Labeling and consumer information

Provide correct information on ingredients, allergens and product storage.

Submodule 5.1. Service logistics planning

Calculate vehicles, routes, timings and resources for each event.

Submodule 5.2. Food transport

Use insulated vehicles and approved containers to maintain temperature.

Submodule 5.3. Warehouse and stock management

Control receipts, issues, FIFO rotation and minimum inventory levels.

Submodule 5.4. Tableware, furniture and equipment

Manage the tableware, glassware, linens and furniture needed for the service.

Submodule 5.5. Setting up service areas and field kitchens

Install support areas at venues without kitchens, meeting technical requirements.

Submodule 5.6. Checklists and service sheets

Prepare operational documents for setup, service and clear-down.

Submodule 5.7. Waste management and post-event cleaning

Organize waste separation, cleaning and return of equipment.

Submodule 5.8. Events in outdoor spaces

Arrange water and power supplies and weather protection outdoors.

Submodule 5.9. Coordination with the venue and other suppliers

Align schedules and spaces with technical production, decor and security.

Submodule 5.10. Handling operational surprises

Respond to delays, changes in guest numbers and equipment failures.

Submodule 6.1. Table service techniques

Master American, English and French service.

Submodule 6.2. Organizing buffets and stations

Design the flow, replenishment and presentation of buffets and themed stations.

Submodule 6.3. Cocktail service and passed canapés

Plan server ratios, rounds and passing times.

Submodule 6.4. Table protocol and seating

Apply table setting, cutlery placement and guest protocol.

Submodule 6.5. Beverage and bar service

Organize bars, wine service and consumption control.

Submodule 6.6. Front-of-house staffing ratios

Calculate the staff needed according to service format and number of guests.

Submodule 6.7. Training the front-of-house team

Prepare briefings and training on service, product and customer care.

Submodule 6.8. Looking after guests with special needs

Manage diets, allergies and accessibility during service.

Submodule 6.9. Handling complaints during service

Resolve guest issues quickly and with professional judgment.

Submodule 6.10. Food experiences and show cooking

Design live culinary moments that add value to the event.

Submodule 7.1. Purchasing and supply management

Plan orders according to production forecasts and seasons.

Submodule 7.2. Selecting and approving suppliers

Evaluate suppliers on quality, price, reliability and certifications.

Submodule 7.3. Recipe costing and cost per portion

Calculate the cost of each dish from recipe cards.

Submodule 7.4. Menu pricing

Apply cost-based, competition-based and value-based pricing methods.

Submodule 7.5. Controlling raw material costs

Measure food cost and beverage cost against targets.

Submodule 7.6. Staff costs and productivity

Analyze labor cost per event and per guest served.

Submodule 7.7. Budgeting a catering service

Prepare detailed budgets covering food, staff, logistics and rentals.

Submodule 7.8. Catering profit and loss statement

Interpret margins, fixed costs and profitability by business line.

Submodule 7.9. Break-even point and service volume

Calculate the minimum number of services needed to cover the cost structure.

Submodule 7.10. Catering management indicators

Define KPIs for cost, productivity, quality and satisfaction.

Submodule 8.1. Sales proposal and client quote

Prepare appealing proposals with menus, services and clear terms.

Submodule 8.2. Tastings and menu trials

Organize tastings with the client to finalize the menu.

Submodule 8.3. Catering contracts

Draft terms for cancellation, guaranteed guest numbers and responsibilities.

Submodule 8.4. Food marketing

Design the image and communication of the catering brand.

Submodule 8.5. Food photography and social media

Produce attractive visual content to win clients on social media.

Submodule 8.6. Partnerships with venues and agencies

Negotiate exclusivity and partnership agreements with venues and organizers.

Submodule 8.7. Managing the client portfolio

Use a CRM for sales follow-up and client loyalty.

Submodule 8.8. Trade fairs and food showrooms

Present your offering at industry fairs and showcase events.

Submodule 8.9. Client satisfaction surveys

Collect and analyze feedback to improve the service.

Submodule 8.10. Online reputation management

Respond to reviews and manage the brand's image on digital platforms.

Submodule 9.1. The legal framework for catering

Learn the licenses, health registrations and requirements for starting operations.

Submodule 9.2. Employment regulations in hospitality

Apply collective agreements, working hours and the hiring of temporary staff.

Submodule 9.3. Occupational health and safety in the kitchen

Identify the risks of cuts, burns and lifting and apply preventive measures.

Submodule 9.4. Recruiting and managing teams

Recruit, train and retain kitchen and front-of-house staff.

Submodule 9.5. Insurance and public liability

Take out suitable cover for catering operations.

Submodule 9.6. Sustainable catering

Reduce environmental impact with local produce, reusable packaging and energy efficiency.

Submodule 9.7. Reducing food waste

Apply forecasting, repurposing and surplus donation strategies.

Submodule 9.8. Managing organic waste and packaging

Organize the separation and recovery of the waste generated.

Submodule 9.9. Sustainability certifications

Learn the environmental labels and certifications applicable to the industry.

Submodule 9.10. The menu's carbon footprint

Calculate the climate impact of dishes and propose alternatives.

Submodule 10.1. Strategic plan for a catering company

Define the business's mission, vision, objectives and strategic lines.

Submodule 10.2. Market and competitor analysis

Study demand, competitors and opportunities in the industry.

Submodule 10.3. Leading high-performance teams

Develop leadership skills in high-pressure operational environments.

Submodule 10.4. Innovation in products and services

Develop new business lines and service formats.

Submodule 10.5. Digitalization and catering software

Implement order, inventory and production management tools.

Submodule 10.6. Expanding and growing the business

Evaluate new sites, franchises and markets for the catering business.

Submodule 10.7. Total quality management

Apply continuous improvement systems and process management.

Submodule 10.8. Crisis management in catering

Prepare responses to health, reputational or operational incidents.

Submodule 10.9. Executive dashboard

Build a dashboard with the business's key indicators.

Submodule 10.10. Preparing and defending the final project

Structure the project report and prepare its presentation before an examination panel.

Fully design and manage the catering service for a real event (congress, wedding or gala), including the menu, recipe cards, HACCP plan, logistics, budget, risks, KPIs and a defense before an examination panel.