The "Catering Management" course begins with an overview of the catering business, offering insight into the diverse and dynamic nature of the industry. Learners will explore the foundational aspects of catering, from event planning to the intricacies of managing a catering service. The course then delves into the essential topic of food safety and hygiene, examining the laws and regulations that govern food safety practices in catering. These standards ensure that catering operations meet the required hygiene protocols to prevent contamination and safeguard the health of consumers.

Further modules focus on the practicalities of food safety in catering, offering in-depth knowledge of managing food storage, preparation, and handling, ensuring that learners understand how to implement best practices in every step of the catering process. The course also provides training in the management of food and beverage operations, equipping learners with the skills to oversee everything from menu creation to staff management and service delivery.

In addition to operational knowledge, the course highlights the importance of marketing and human resource management within the catering industry. Students will gain insight into how to effectively promote a catering business, attract clients, and handle customer relations. Understanding human resource management is crucial for managing catering staff, organizing shifts, and ensuring optimal team performance. By the end of the course, learners will have a comprehensive understanding of the skills required to manage a successful catering business or event.