Contact Information:
BJ Whitmore, Program Coordinator
Benjamin.whitmore@ndscs.edu
701-671-2842
Student Center 129
Delivery Methods:
Face-to-Face: Wahpeton
Program Overview:
A program that prepares individuals to plan, supervise, and manage food and beverage preparation and service operations in on and off site locations, restaurant facilities, and catering services. Includes instruction in food/beverage industry operations, cost control, purchasing and storage, business administration, logistics, personnel management, culinary arts, restaurant and menu planning, executive chef functions, event planning and
management, health and safety, insurance, and applicable law and regulations.
Catering is a part of the food and beverage industry that provides food service for events and functions, both public and private. People, businesses and organizations holding events or parties might choose to hire a caterer for special occasions, such as weddings,conferences, birthdays or promotional celebrations. Caterers can offer limited and full service options, including food preparation, linens and tableware provisions, dining set-up and post-event cleaning.
Much like the restaurant business, a wide variety of positions are available in the catering industry based on your interests and areas of expertise. If you have solid skills in food preparation and presentation, you could choose to become a line cook, sous chef or executive chef. If you are personable and efficient, you might enjoy working as a server or bartender. You could qualify for a management position with some business training or launch your own catering business.
Employment opportunities
Employment potential in the hospitality food preparation industry remains high. According to the United States Bureau of Labor Statistics, the North Dakota
Hospitality Association, and our Culinary Arts Advisory Committee, there is an extreme shortage for trained individuals throughout the entire industry as chefs, cooks, bakers, and managers. Graduates commonly take employment in hotel restaurants, franchise restaurants, clubs, bakeries, catering operations, delis. retirement communities. and institutional food service facilities such as hospitals, nursing homes, public schools, and colleges.
Admission Requirements•
The applicants must be high school graduates or equivalent. Helpful courses to prepare for this curriculum are food preparation courses, accounting, business math, economics, and computer literacy. Please Note: Students are placed into English, math and reading courses based on ACT, ACCUPLACER or other nationally recognized tests. Please see www.NDSCS.edu/current-students/student-success/test-center for the NDSCS Course Placement Policy and testing information. Students may be on an extended plan of study pending their course placement.
Award
Upon successful completion of the required courses, students will be awarded a certificate in Catering and Banqueting.
*Program admission requirements are subject to revision. Please check the department or program website under Program Admission Requirements for current information.
Core Curriculum
*Some courses may take place at an approved job site during the summer following the first year. Please consult with department or advisor prior to enrolling.