Culinary & Event Planning Program

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The Culinary & Event Planning Program equips students with the essential skills to succeed in the dynamic worlds of food service, hospitality, and event management. Designed for aspiring chefs, caterers, and planners, this hands-on program blends culinary training with event coordination, preparing participants for immediate employment or entrepreneurial ventures.

Program Overview

Students will learn the fundamentals of food preparation, kitchen safety, nutrition, and menu planning while developing an understanding of event logistics, décor, and client relations. Through real-world projects and simulated event scenarios, participants gain practical experience in organizing and executing events from start to finish.

The program fosters both technical mastery and creative expression, empowering students to turn their passion for food and celebration into meaningful, sustainable careers.

Training Focus Areas

• Culinary Fundamentals: Knife skills, cooking methods, flavor development, and food presentation.
• Food Safety & Sanitation: Understanding ServSafe principles and maintaining hygienic standards.
• Nutrition Basics: Balanced meal planning and dietary awareness for diverse needs.
• Menu Design & Costing: Creating menus that are appealing, practical, and profitable.
• Event Coordination: Planning, organizing, and managing social, corporate, and community events.
• Décor & Presentation: Table setting, design concepts, and visual storytelling through events.
• Hospitality & Customer Service: Building communication and service excellence for guest satisfaction.
• Entrepreneurship: Learning how to start and manage catering or event planning businesses.

Program Details

• Ages: Open to students ages 16 and up
• Format: Hands-on and classroom-based training
• Schedule: Hybrid or in-person sessions available
• Class Size: Limited to ensure personal instruction and teamwork
• Certificate of Completion: Awarded to participants who complete the program.

Career Pathways

Graduates are prepared to pursue opportunities in:

• Catering and Food Service
• Restaurant and Hospitality Management
• Event and Wedding Planning
• Culinary Entrepreneurship
• Community and Institutional Food Programs

Mission Statement

To nurture creativity, professionalism, and culinary confidence—equipping students with the knowledge and experience to design extraordinary meals and memorable events that bring people together.