CATERING COURSE OUTLINE

Course Overview

The Catering Course at Zebra Liquid Enterprises is a comprehensive 1-month vocational training program designed to equip participants with the skills and knowledge necessary to start and run a successful catering business. This course covers various aspects of catering, including menu planning, food preparation, presentation, service, and business management. By empowering participants with these skills, the program aims to promote entrepreneurship and enhance the local food service industry.

Targeting aspiring caterers, food enthusiasts, and individuals looking to start a small catering business, this program combines hands-on instruction with theoretical knowledge to ensure graduates can effectively manage and deliver catering services.

Course Objectives

By the end of the course, participants will:

1. Understand the fundamentals of catering and food service.

2. Acquire practical skills in menu planning and food preparation.

3. Learn about food safety standards and hygiene practices.

4. Explore effective presentation techniques for various events.

5. Develop business management skills specific to the catering industry.

6. Gain insights into marketing and promoting catering services.

Course Structure and Topics

Week 1: Introduction to Catering

• Overview of the Catering Industry: Understanding different types of catering services (e.g., event catering, corporate catering, etc.).

• Menu Planning: Principles of creating balanced and appealing menus for various occasions.

• Food Preparation Techniques: Introduction to essential cooking methods and skills used in catering.

• Understanding Ingredients: Choosing quality ingredients and understanding their properties.

Hands-On Practice:

• Developing sample menus for different types of events.

• Preparing simple dishes to practice essential cooking techniques.

Week 2: Food Safety and Hygiene

• Food Safety Standards: Overview of food safety regulations and best practices in catering.

• Hygiene Practices: Importance of personal and kitchen hygiene to ensure food safety.

• Storage and Handling: Techniques for safe food storage and handling during preparation and service.

• Identifying Foodborne Illnesses: Understanding common foodborne illnesses and how to prevent them.

Hands-On Practice:

• Conducting a food safety audit in a kitchen setting.

• Practicing proper food storage and hygiene techniques.

Week 3: Catering Operations and Presentation

• Catering Logistics: Understanding the logistical aspects of catering, including equipment and transportation.

• Food Presentation Techniques: Learning how to present food attractively for events.

• Service Styles: Exploring different service styles (e.g., buffet, plated service, etc.) and their appropriate use.

• Event Planning: Basics of planning and organizing catering for events, including timelines and coordination.

Hands-On Practice:

• Setting up a buffet and practicing different service styles.

• Creating visually appealing presentations for dishes.

Week 4: Business Development and Marketing

• Starting a Catering Business: Steps to establish a catering business, including licensing and regulations.

• Marketing Strategies: Techniques for effectively promoting catering services to potential clients.

• Customer Service Skills: Importance of customer service in catering and building client relationships.

• Financial Management: Basics of budgeting, pricing, and managing costs in a catering business.

Hands-On Practice:

• Developing a business plan for a catering venture.

• Role-playing client interactions to practice customer service skills.

Training Approach

• Trainer-Learner Ratio: 1 trainer per 30 learners to ensure personalized instruction.

• 80% Practical Learning: Emphasis on hands-on experience to reinforce catering skills.

• Follow-Up Support:

  • 6 months of mentorship to assist in implementing catering operations and marketing strategies.

  • Guidance in connecting with local markets and potential clients.

  • Support in obtaining any necessary business licenses or certifications.

Assessment and Certification

Participants will be assessed through:

1. Practical Skills Assessment: Demonstrating food preparation, presentation, and catering operations.

2. Business Plan Presentation: Developing and presenting a business plan for a catering venture.

Graduates will receive a Certificate of Competency from Zebra Liquid Enterprises, with additional guidance for DIT certification as needed.

Target Audience

• Aspiring caterers, food enthusiasts, and individuals looking to start a catering business.

• Community members seeking to improve their livelihoods through catering services.

• Organizations promoting local food services and entrepreneurship.

Community Impact and Market Access

Through this program, Zebra Liquid Enterprises aims to empower participants with skills that enable them to create quality catering services while generating income. Graduates will be linked to local markets and resources, facilitating their transition into entrepreneurship. Access to Village Savings and Loan Associations (VSLA) will provide additional support for startup capital and business growth.

Why Choose Zebra Liquid Enterprises for Catering Training?

• Established Expertise: Trained over 10,000 beneficiaries in various vocational skills.

• Hands-On Learning: 80% of the course focused on practical catering techniques.

• Ongoing Support: 6 months of mentorship to ensure a successful transition into business.

• Market Access: Assistance in connecting with local markets and potential clients for catering services.

• Focus on Quality: Emphasis on creating high-quality food and exceptional service that meets client needs.

Enroll in Zebra Liquid Enterprises' Catering Course and gain the skills to create delicious meals and successful catering services while enhancing your entrepreneurial journey. With expert guidance and ongoing support, you’ll be well-equipped to make a positive impact in your community and improve your livelihood.