Catering Management Degrees and Courses

Catering Management is not about providing food to people and organizations. It involves individuals who love business and immerse themselves in the flavors of food they work with. Hygiene, speed of service, pricing, quality and customer delight are key prepositions. It covers purchasing materials, menu development, food preparation, storing and serving food, and sales and marketing. Catering Management programs equip students with necessary business skills to rise to higher positions like Catering Manager. Importantly, if you are inclined, you could start own catering business in future. The discipline teaches managing people, materials, money and customers. Learning is through theory, simulations and practice.

In terms of careers for those who have pursued Catering Management programs, there are several opportunities beginning from entry level jobs and transitioning to Catering Managers or even starting own businesses. Though the Bureau of Labor Statistics indicates that employee turnover rates are higher in this industry, yet positions such as Catering Managers provide stability and a sense of job security. Importantly, salary levels are also higher at this level and range from $30,180 to $57,611 based on experience, region and employer as per statistics provided by salary.com [as of Nov., 2009].

The International Culinary Schools at the Art Institutes leads the group with a variety of programs in this discipline. Le Cordon Bleu Schools North America is a close second with adaptability and flexibility inbuilt into its host of programs. Not to be left far behind is Le Cordon Bleu International that designs and implements its programs in such a fashion that they are acknowledged world-wide. The French Culinary Institute is unique in it being a chef school that teaches programs through world class faculty. Completing the list nicely is the The Culinary Institute of America that focuses on setting standards of excellence in the field. Its programs are second to none.