Harrison County Campus
Hands-On Training for the Catering Business
About the Program
The Banquet and Catering Service Technology program is an option in the Culinary Arts program. The Banquet and Catering Food Service program option offers study in areas of
- Food production
- Management
- Service for fast food operations
- Quantity food operations
- Catering businesses
Emphasis is placed on technical skills in preparing students for entry-level job opportunities in production and management in both commercial and institutional food service settings.
Training includes state of the art culinary training labs, a commercial kitchen, and on-site catering facilities.
Salary Range
In Mississippi, the median salary is $33,880. Nationally, the income range is
$29,850 – 90,290.
Career Opportunities
Graduates of the the two-year program may pursue careers like:
- Banquet Manager
- Catering Manager
- Restaurant Manager
- Executive Chef
Degree Options and Requirements
This program leads to an Associate of Applied Science Degree and is preparatory for employment upon graduation from MGCCC. Where a transfer to four-year college or university is desired, a conference should be scheduled with a MGCCC advisor.
All students completing a career or technical program must complete a MGCCC Board- approved Technical Skills Attainment where applicable. Students should see an advisor for further details.
Apply to MGCCC
Ready to apply to MGCCC and start your career in catering?
Apply NowBanquet and Catering Service Technology Coursework
For class times, visit the MGCCC class schedules.
Banquet and Catering Food Service Certificate
Semester One
| Course | Credit(s) |
|---|---|
| CUT 1114 - Culinary Principles I | 4 |
| CUT 2223 - Menu Planning | 3 |
| CUT 2243 - Dining Room Management | 3 |
| HRT 1213 - Sanitation and Safety | 3 |
| HRT 2613 - Hospitality Supervision | 3 |
Semester Two
| Course | Credit(s) |
|---|---|
| CUT 1124 - Culinary Principles II | 4 |
| CUT 1613 - Nutrition | 3 |
| HRT 1224 - Restaurant and Catering Operations | 4 |
| HRT 2233 - Hospitality Cost Control | 3 |
Total Credits: 30
Banquet and Catering Food Service Diploma
Semester Three
| Course | Credit(s) |
|---|---|
| Technical Electives | 15* |
Total Credits: 15
Associate of Applied Science Degree
Semester Four
| Course | Credit(s) |
|---|---|
| ENG 1113 / 1114 English Composition I or ENG 1033 Technical English | 3/4 |
| SPT 1113 - Public Speaking I or LLS 1721 - Employment Readiness and SPT 2172 - Interpersonal Communication | 3 |
| Math/Natural Science Elective | 3/4** |
| Social/Behavioral Science Elective | 3 |
| Humanities/Fine Arts Elective | 3 |
Total Credits: 15/17
Note:
Please refer to “The Credit by Non-Traditional Means” regarding stipulations for receiving articulated credit.
*Any instructor/department chair approved field related elective.