Learn the art of cooking and catering.
Cook up a hot new career today!
As one of the world's largest industries, the world of food service offers a multitude of career and business opportunities. To succeed, however, you need to know how to market your services, source raw materials, plan meals for events and manage the practicalities of running your own business. We give you the guidance, the checklists and resources you need, and in addition we also throw in some great recipe ideas!
So, if you’ve ever dreamed of one day of owning and operating your own catering business, either full-time or part-time, with Lifestyle Learning Direct’s Cooking & Catering course this goal can be easily achievable. Our course gives you the guidance you need – from setting up your business, and catering for various events, to marketing your company, and much more. You receive helpful comments and suggestions from an experienced tutor. Plus, as your course is delivered by distance education, there are no timetables to adhere to so your study can fit around your current lifestyle.
The course is divided into fourteen (14) lessons, as follows:
MODULE 1: DEVELOPING THE DREAM
Catering overview, aims of the course, helping you study, study guide, SAM Plan to keep you on track, your skills and gourmet bread recipe.
MODULE 2: MATCHING MARKET DEMAND
Matching market demand, supply and demand, passion versus “the real world”, your catering dream, different types of catering and services, common social catering events, theme, seasonal and festive catering, specialising in services, clients and products, labelling and packaging, and exploring the market.
MODULE 3: LET’S GET COOKING!
Complementary cooking, starters, fat-reducing tips, recipes and variations.
MODULE 4: SETTING UP YOUR BUSINESS
Taking care of yourself, the "business end" of business, getting started, purchasing an existing business, taking a partner, setting up your office, business name and promotion, kitchen set-up, tools of the trade, materials and equipment.
MODULE 5: OPERATIONS
Sourcing raw materials, suppliers, shopping and lists, keeping records, prepping and cooking, subcontractors, portion control, food presentation, menu planning, waste disposal and recycling.
MODULE 6: YOUR PERSONNEL NEEDS
Structuring staff, clear communication, staff briefing, type and number of staff required, staff selection, uniforms and presentation, staff relations, making the rules, legalities, tax and record keeping.
MODULE 7: THE CLIENT-CATERER RELATIONSHIP
The catering relationship, the phone call, tips for a positive outcome, difficult calls, client files, meeting clients, appearances, menu, drinks, ancillary services, facilities, letter of agreement, rights and obligations, saying No.
MODULE 8: MORE ON COOKING
Starters, canapés and hors d’oeuvres, entrees, mains and desserts from around the world, a guide to herbs and spices and more cooking tips.
MODULE 9: EVENT PLANNING
Master checklist, planning and organising an event, catering diary, checking site, make or buy, supply list, work schedule, staff co-ordination, organising equipment and ancillary services, transporting food, guest’s point of view and the day before.
MODULE 10: IT’S PARTY TIME: AT THE EVENT
On arrival, double handling, staff briefing, set up, example for buffet or self-service function, service time, clearing and cleaning, bathrooms and the end of the event.
MODULE 11: MARKETING YOUR CATERING BUSINESS
Three-dimensional approach for success, selling a service versus selling a product, marketing a product, marketing methods, public relations, advertising, marketing pitch, brochures, business cards and memos, and monitoring results.
MODULE 12: MONEY, MONEY, MONEY!
The bigger picture, seasonal work, definitions, pricing methods, the “going rate”, assessing gross profit margins, labour costs, pricing methods, miscellaneous extras, alternative pricing, fixed fees, pricing in practice, bookkeeping, monthly and annual summaries, staff records and payroll, account of event, bills and taxes.
MODULE 13: LEGAL AND SAFETY MEASURES
Business structure, types of businesses, how to choose, registering a business name, insurance, taxation, staff, liquor, kitchen health and safety legislation, food handlers’ courses, registering your business premises, refrigerator / freezer tips, nuts and nibbles.
MODULE 14: COOKING AND THE BUSINESS PLAN
Metric conversions, basic definitions, savoury butters, salads, sandwiches and fillings, and more tips.
This course is also available in regular mail correspondence and CD-ROM formats – click here for more details.
Even though you are studying at a time and place convenient for you, you still benefit from expert guidance and tuition. Your tutor for this course is a professional in the field who will provide valuable feedback on each assignment you submit.
WRITTEN BY EXPERTS
All courses offered on the Lifestyle Learning Direct website have been written by industry experts and are regularly updated to ensure that the information is accurate and relevant.
Don’t worry if you have never studied before; all your lessons are set out in easy-to-understand language, taking you step by step through the course. If you need additional assistance, simply contact Student Services and help will never be far away.
STUDYING ONLINE IS SIMPLE
With online training you have the advantage of being able to study anywhere that you have access to a computer and the Internet. All your lessons are available on the website for you to view as you need them, or you can save them to your computer and print them so you can take them with you wherever you go.
Once you are comfortable that you understand everything contained in each lesson, simply complete your assignment and upload it to our website for your tutor to mark. Once your tutor has marked your assignment you will receive an email notifying you it is ready for collection.
Part Payments Available
Initial deposit : $458 inc GST
2nd payment : $458 inc GST
Total Cost : $916 inc GST