Introduction to Catering Business

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About Course

Introduction to Catering Business is a practical, beginner-friendly online course designed to help you turn your cooking skills into a profitable catering business. In just two weeks (2 and half hour), you’ll learn how catering really works—from choosing the right niche and handling food safely, to costing your meals, pricing for profit, and serving clients professionally.

This course goes beyond cooking. You’ll gain real business knowledge, avoid common beginner mistakes, and finish with a clear, actionable mini catering business plan that puts you on the path to earning confidently as a caterer.

Whether you’re starting from home or planning to scale, this course gives you the foundation you need to start right.

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What Will You Learn?

  • By the end of this course, trainees will be able to:
  • • Understand what catering is and how the business works
  • • Identify catering niches and income opportunities
  • • Apply basic food safety, hygiene, and kitchen management principles
  • • Cost menus, price services, and understand profit basics
  • • Organize simple catering operations and client service
  • • Develop a simple catering business plan and starter menu

Course Content

Module 1: Understanding The Catering Business
At the end of this module, learners should be able to explain catering as a business, identify various types and niches of catering services, and demonstrate an understanding of the basic skills, requirements, and mindset needed to start and operate a small catering business.

  • Lesson 1: What is Catering? Overview of the Catering Industry
  • Lesson 2: Catering Business Opportunities & Niches
  • Lesson 3: Skills & Qualities of a Successful Caterer
  • Lesson 4: Setting Up Your Catering Business (Basic Requirements)

Module 2: Food Safety, Kitchen Management & Service
At the end of this module, learners should be able to apply basic food safety and hygiene practices, organize an efficient catering kitchen workflow, plan appropriate catering menus, and demonstrate professional customer service skills during catering operations and events.

Module 3: Costing, Pricing & Basic Business Management
At the end of this module, learners should be able to calculate basic food costs, price catering services for profit, maintain simple business and financial records, and manage essential catering operations required for sustainable and profitable service delivery.

Final Course Project (Compulsory)
Trainee Catering Business Starter Project

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