Certified Ekasi Catering Specialist

Certified Ekasi Catering Specialist
Hospitality Beginner

Certified Ekasi Catering Specialist

Training in food preparation, presentation, and service for events and small-scale catering businesses.

Course Description

Training in food preparation, presentation, and service for events and small-scale catering businesses.

Learning Outcomes

After training, students will:
✔ Prepare meals for events
✔ Maintain food safety standards
✔ Plan menus and quantities
✔ Present food professionally
✔ Manage small catering jobs

Target Audience

Aspiring caterers
Home cooks turning professional
Event planners
Community food service providers
Entrepreneurs in food industry

10 Modules
68 Lessons
22h 30m

Hazard Analysis and Critical Control Points principles, personal hygiene, safe food temperatures, cross-contamination prevention, and compliance with food safety regulations.
  • Comprehensive Introduction to Food Safety and HACCP Principles (60 min)
  • Personal Hygiene and Health Requirements for Food Handlers (50 min)
  • Temperature Control and The Temperature Danger Zone (55 min)
  • Cross-Contamination Prevention and Control (50 min)
  • Mastering Cleaning and Sanitizing Procedures (50 min)
  • Pest Control and Waste Management in Food Operations (45 min)
  • Allergen Management and Special Dietary Requirements (50 min)

Safe operation of commercial kitchen equipment, professional knife selection and care, and fundamental cutting techniques (julienne, brunoise, chiffonade).
  • Commercial Kitchen Equipment: Types, Uses, and Safety (60 min)
  • Knife Types, Construction, and Selection for Professional Kitchens (55 min)
  • Knife Safety and Proper Handling Techniques (50 min)
  • Basic Knife Cuts: Large Cuts (Chop, Slice, Baton, Batonnet, Julienne) (50 min)
  • Basic Knife Cuts: Small Cuts (Dice, Brunoise, Mince, Chiffonade) (50 min)
  • Knife Sharpening and Honing: Maintaining Your Edge (55 min)
  • Knife Storage and Care: Protecting Your Investment (45 min)

Moist and dry heat cooking methods (boiling, braising, roasting, grilling, frying, steaming), and how to select the right method for different ingredients.
  • Moist Heat Cooking Methods: Boiling, Simmering, Poaching, Steaming, Braising, Stewing (60 min)
  • Dry Heat Cooking Methods: Roasting, Baking, Grilling, Broiling, Sautéing, Pan-Frying, Deep-Frying (65 min)
  • Combination Cooking Methods: Braising, Stewing, Pot Roasting, Fricassee, Blanching, Parboiling (55 min)
  • Stocks, Broths, and the Five Mother Sauces (60 min)
  • Seasoning, Herbs, and Spices: The Art of Flavor Building (55 min)
  • Food Texture and Doneness Testing: Professional Techniques (50 min)
  • Recipe Scaling and Conversion for Catering Production (50 min)

Creating balanced menus for events, calculating portions per head, accommodating dietary restrictions (vegetarian, halal, gluten-free, allergen awareness).
  • Principles of Menu Planning for Catering Operations (55 min)
  • Nutritional Guidelines and Balanced Menu Development (50 min)
  • Accommodating Dietary Restrictions and Allergies in Catering (55 min)
  • Cultural and Religious Menu Considerations in Catering (50 min)
  • Cost Control and Menu Pricing Strategies for Caterers (55 min)
  • Seasonal and Sustainable Menu Planning for Catering (50 min)
  • Menu Presentation and Description Writing for Catering (50 min)

Scaling up recipes for large groups, mise en place principles, prep timelines, cook-chill procedures, and maintaining food quality during transport.
  • Scaling Recipes for Bulk Production in Catering (55 min)
  • Production Planning and Timeline Management for Catering Events (60 min)
  • Batch Cooking Techniques for Proteins in Catering (60 min)
  • Batch Cooking Techniques for Vegetables and Starches (50 min)
  • Sauce and Soup Production for Large Groups (55 min)
  • Food Safety in Bulk Production for Catering (55 min)
  • Transport and On-Site Setup for Catered Events (50 min)

Plating principles (colour, texture, height, balance), garnishing techniques, buffet display design, and presenting food that creates a positive impression.
  • Principles of Food Presentation and Plating (55 min)
  • Plated Meal Presentation Techniques for Catering (60 min)
  • Buffet Presentation and Display Design (55 min)
  • Food Station and Action Station Design for Catering (55 min)
  • Garnishing and Decorative Techniques for Catering (50 min)
  • Dessert Plating and Presentation for Catering (50 min)
  • Plating Consistency and Quality Control for Catering (50 min)

Setting up refreshment stations, serving tea, coffee, and cold beverages professionally, basic table setting, and customer service at events.
  • Beverage Service Fundamentals for Catering (50 min)
  • Table Setting and Dining Etiquette for Catering (55 min)
  • Guest Service and Hospitality Standards for Catering (50 min)
  • Table Service Styles: Plated, Buffet, and Family-Style Service (55 min)
  • Bar Service and Alcohol Management for Catering Events (55 min)
  • Coffee and Tea Service Standards for Catering (50 min)
  • Front-of-House Staff Training and Management (55 min)

Calculating food cost percentage, pricing a catering quote, managing a catering budget, supplier relationships, and marketing your catering service.
  • Food Cost Calculation and Management for Caterers (55 min)
  • Catering Pricing Strategies and Models (60 min)
  • Proposal Writing and Client Contracts for Caterers (55 min)
  • Supplier and Vendor Management for Catering Businesses (50 min)
  • Marketing Your Catering Business for Growth (55 min)
  • Financial Management for Catering Businesses (55 min)
  • Legal Requirements and Insurance for Catering Businesses (50 min)

This module equips learners with essential research skills including research design, data collection methods (qualitative and quantitative), data analysis techniques, survey development, interviewing skills, ethical considerations in research, and how to apply research findings to improve workplace practices and decision-making.
  • Introduction to Research Methods for Catering Professionals (55 min)
  • Survey Design and Customer Feedback Collection (50 min)
  • Data Analysis and Interpretation for Catering (55 min)
  • Menu Testing and Sensory Evaluation for Caterers (50 min)
  • Competitor Analysis and Market Research for Caterers (55 min)
  • Operational Research and Process Improvement for Catering (55 min)
  • Research Reporting and Presentation for Catering (50 min)

This module develops critical soft skills essential for workplace success: integrated thinking (connecting ideas across disciplines), logical reasoning and problem-solving, effective verbal and written communication, active listening, emotional intelligence, negotiation techniques, mediation skills, conflict resolution strategies, de-escalation techniques, building consensus, handling difficult conversations, and fostering a collaborative workplace culture.
  • Foundations of Integrated Thinking (60 min)
  • Logical Reasoning and Problem-Solving (75 min)
  • Effective Workplace Communication (65 min)
  • Emotional Intelligence and Conflict Resolution (70 min)
  • Building Consensus and Collaborative Culture (60 min)

Certification Exam

Final examination for Certified Ekasi Catering Specialist certification

Passing Score: 70%
Time Limit: 60 minutes
Attempts Allowed: 3
Camera Required: Yes

To earn your certificate, you must complete all course materials and pass the final exam with a score of 70% or higher.

Enroll in this Course
Certificate included
100 hours content
Downloadable resources
Mobile access
Duration 100 hours
Skill Level Beginner
Learning Method Self Study
Category Hospitality
Modules 10
Total Lessons 68
Last Updated August 2025
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