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
Total Clock Hours: 630
Associate of Applied Science Degree
Semester Four
| Course | Credit(s) |
|---|---|
| ENG 1033 - Technical English or ENG 1113 / 1114 English Composition I | 3/4 |
| Humanities/Fine Arts Elective | 3☨ |
| Social/Behavioral Science Elective | 3+ |
| Math/Natural Science Elective | 3/4# |
| BAD 2533 - Computer Applications in Business and Industry | 3 |
| or CSC 1123 - Computer Applications I |
Total Credits: 15/17
Note:
Please refer to “The Credit by Non-Traditional Means” regarding stipulations for receiving articulated credit.
* Prior to enrollment in BOT 1233 students will be required to key straight-copy material at a minimum of 35 GWPM, on a five-minute timed writing with a maximum of one error per minute. Students who do not demonstrate this level of proficiency will be required to enroll in BOT 1013 – Introduction to Keyboarding.
☨ If a student takes a foreign language as the one humanities requirement, that course must be an advanced foreign language that includes the following: Occupational Spanish (MFL 1203), French II (MFL 1123), Spanish II (MFL 1223), Japanese II (MFL 1423), Italian II (MFL 1723), French III (MFL 2113), Spanish III (MFL 2213), Italian III (MFL 2713), French IV (MFL 2123), Spanish IV (2223), or Italian IV (MFL 2723).
+ SPT 2173- Interpersonal Communication is recommended; economics, psychology, sociology, marriage and family, or human growth and development.
# MAT 1033 – Technical Mathematics, MAT 1313/1314 – College Algebra or Higher; however, MAT 1723 – The Real Number System and MAT 1733 – Geometry, Measurement, and Probability are not applicable or Any Lab Science.