Caterers are responsible for preparing, presenting, and serving food at private or corporate events. Caterers also coordinate inventory and supplies for events. Caters work in a variety of settings, including restaurants, hotels, and hospitality establishments to manage and market their services. Caterers combine culinary expertise, logistics, and refined management skills to provide food services for clients. Caterers perform a wide range of services including: catering operations, gourmet cooking, event planning, hospitality services, and professional bartending. Caterers must have strong communication and customer service skills as well as the ability to manage work related stress. Caterers must be organized and possess strong time management skills to have success in this field. Caterers must adhere to strict health codes and safety procedures regulated by a state’s board of health.

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High school students interested in a career as a caterer may prepare while in high school. Students who enroll in courses like: psychology, English, home economics, business mathematics, accounting, and elective courses in food preparation. High school students who gain full or part time employment in a food service job or as an assistant for a caterer within a private business, hotel, or restaurant, often gain hands on experience necessary to advance educational and professional goals.

Students may enter 6-12 month long certificate programs offered through culinary, trade, or vocational schools as well as online colleges. Certificate programs allow individuals to gain basic educational and hands on experiences to prepare for a career as a caterer. Students participate in courses like: introduction to professional cooking, introductory baking, basic sanitation and food safety, basic nutrition, business planning in food service, and wines and spirits. Additionally, students participate in an internship under the supervision of an experienced caterer within an organization. A certificate program qualifies students to gain entry level jobs as a caterer or advance to associates degree programs.

An associates degree in catering allows students to gain educational and work experience. Students enroll in courses like introduction to professional cooking, introductory baking, basic sanitation and food safety, basic nutrition, business planning in food service, cooking in quantity, pastry arts, food purchasing, menu design, hospitality supervision, sales and marketing, and wines and spirits. Most two year associates degree programs require students to complete a catering practicum under the supervision of a qualified caterer. An associates degree allows individuals to pursue advanced degrees or gain entry level employment as a professional caterer upon successful completion of licensing requirements determined by state or facility regulations. Licensing is generally voluntary and offered administered by Servsafe Sanitation, the National Restaurant Association (NRA) and the International Catering Association. Licensing organizations provide continuing education and specialized educational opportunities to expand skills and gain clients. Licensing organizations offer seminars and exams focused on expanding food safety skills, maintaining customer relations, effective writing and presentation skills, or how to increase profitability.

A bachelors degree in a culinary arts program generally prepares students for a successful career as a catering manager or hospitality and restaurant manager. Students take specialized courses in: accounting, business administration, kitchen operations, marketing, nutrition, pastry art, menu planning, gourmet cooking, baking techniques, special diet food preparation, sanitation, food planning and preparation, catering operations, event planning, hospitality service, professional bartending, inventory and budgeting, cost control methods, personal management, business law and management, and computer software and programs to meet educational and professional goals. Most bachelor degree programs feature a clinical practicum through internships and fieldwork under the supervision of catering, restaurant, or hospitality managers designed to expand hands on experience. Students may advance to a career as a catering manager or advance to a master degree program upon completion of voluntary licensing determined by facility or state regulations. The National Association of Catering Executives (NACE) provides voluntary certification in programs focused upon professional development, sales, and marketing. The NACE also assists in preparing individuals for certification exams to demonstrate proficiencies, expand skills, and increase client base.

A masters degree in business administration, restaurant management, or hospitality management allows students to become experts in the field of catering and hospitality. Students participate in courses like: business communication, economics, food and beverage cost control, front office operations, hospitality facilities design, housekeeping management, purchasing and inventory control, real estate finance and investments, resort development, retail and consumer behavior, and sanitation and safety. Students within a master degree program often participate in catering programs in addition to master degree studies to gain experience in the field. Individuals within a graduate program must complete an internship under the supervision of a qualified hospitality, restaurant, or catering manager. Candidates may then complete a masters thesis and gain employment as catering managers, restaurant managers, or hospitality managers. Voluntary licensing offered through the National Association of Catering Executives offer assistance in preparation for certification exams, continuing education opportunities, and an increased client base.

Attaining a doctoral degree in hospitality management qualifies individuals to become experts in the field of hospitality, tourism, and catering. Students participate in courses like: communication, critical thinking, principles of research, organizational behavior, research methods, marketing and managing customer relations, ethical leadership, business law, risk management, and marketing. Doctoral candidates must complete doctoral seminars, an internship under the supervision of a qualified professional, and a publishable dissertation before gaining employment as a hospitality, tourism, or catering professor. Certification administered by the National Association of Catering Executives to prepare for certification exams, expand educational and training knowledge, and increase client base.