Guide to Catering Degree Programs

Catering certification and degree programs can be found at many different cooking and catering schools.

A typical two-year associate's degree program in catering will include classes in both theory and practical work. The practical side will usually include learning basic cooking techniques and restaurant service skills. Theory classes typically include menu planning, nutrition, health and hygiene, food safety, kitchen management, purchasing, cost control and front-of-house operation.

Many catering schools also offer a longer bachelor's degree. This type of program will include the practical aspects of the associate's degree but will extends the theoretical side to include management and business skills, such as human resource management, marketing, leadership, or finance. In addition, most cooking schools offer a range of short certification programs in catering, which give students the opportunity to focus on a particular part of this field, such as hors d-oeuvres and charcuterie, or Mediterranean and international cuisine.

A catering qualification is often good preparation for jobs in catering and restaurant operations or management.