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  1. Programs
  3. EVENT PLANNING & CATERING

EVENT PLANNING & CATERING

Anne Arundel Community College

CertificateCIP: 12.0504

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

No description available.

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Program Pathways

Credentials this program stacks toward

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

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Locations

Where this program is offered

  • Arnold, Maryland

    101 College Pky, Arnold, Maryland, 21012-1895

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Related Programs

Programs related to this one

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Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-2013.00

Skills

Service OrientationSpeakingCritical ThinkingActive ListeningManagement of Personnel ResourcesMonitoringCoordinationSocial PerceptivenessTime ManagementReading ComprehensionComplex Problem SolvingJudgment and Decision MakingInstructing

Knowledge

Customer and Personal ServiceFood ProductionAdministration and ManagementProduction and ProcessingEnglish LanguagePersonnel and Human ResourcesSales and Marketing

Abilities

Problem SensitivityOral ExpressionDeductive ReasoningOral ComprehensionWritten ComprehensionNear VisionSpeech ClaritySpeech RecognitionFluency of IdeasInformation OrderingWritten ExpressionInductive ReasoningManual DexterityFinger DexteritySelective Attention

Tasks

  • Peel, wash, trim, and cook vegetables and meats, and bake breads and pastries.
  • Cool, package, label, and freeze foods for later consumption and provide instructions for reheating.
  • Plan menus according to employers' needs and diet restrictions.
  • Resolve customer complaints regarding food service.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements
  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Count money and make bank deposits.
  • Establish standards for personnel performance and customer service.
  • Keep records required by government agencies regarding sanitation or food subsidies.

Technology

Data base user interface and query softwareInventory management softwareAccounting softwareElectronic mail softwarePoint of sale POS softwareTime accounting softwareAnalytical or scientific softwareInternet browser softwareHuman resources softwareFinancial analysis softwareObject or component oriented development software

Tools

Bakers' knivesBasting brushesBench scrapersBoning knivesBread knivesButchers' glovesCarving forksColandersComputer laser printersConvection ovensCorkscrewsCountertop microwavesCutting boardsDeep-fat thermometersDigital kitchen timersBarcode scannersCard readersCash registersCredit card processing machinesDesktop computersLinear imaging scannersLong range charged coupled device CCD barcode scannersNotebook computersPoint of sale POS printersPoint of sale POS terminalsPoint of service scannersPoint of service workstationsRestaurant guest and server paging systemsApple corersBlast chillers

Work Values

IndependenceAchievementRelationshipsWorking ConditionsRecognitionSupport
Career Pathways

Occupations this program prepares you for

  • Cooks, Private Household35-2013.00
  • First-Line Supervisors of Food Preparation and Serving Workers35-1012.00
  • Chefs and Head Cooks35-1011.00
  • Food Service Managers11-9051.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Full-meal execution — prepare complete family meals across breakfast, lunch, and dinner with minimal oversight, adapting to daily household schedules.
  • Vegetable and protein cookery — peel, trim, cook, and plate vegetables and meats consistently to employer taste standards in a private residence.
  • Baked goods production — bake breads and pastries independently, adjusting recipes based on seasonal ingredients or employer feedback.
  • Freeze-ahead meal preparation — cool, package, label, and freeze batch-cooked meals and provide written reheating instructions for household staff use.
  • Menu planning — plan weekly menus that reflect employer preferences, dietary restrictions, and nutritional balance with limited consultation required.
  • Procurement coordination — shop for or place orders for food, kitchen supplies, and equipment, comparing prices to stay within a household budget.
  • Kitchen organization — maintain organized pantry, refrigerator, and equipment storage systems, restocking supplies on a routine schedule.
  • Financial record management — maintain accurate records of food expenditures and receipts using a spreadsheet or accounting software for employer review.
  • Meal service direction — coordinate timing and presentation of dishes so that meals are served at appropriate temperatures and in correct sequence.
  • Household staff liaison — communicate meal schedules and food handling instructions clearly to other household staff involved in serving or cleanup.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
27%
Placement Rate
69%