Description
Certification Name: Certificate in Event Catering Management
Course Id: CECM/Q0001.
Eligibility: 10+2 or Equivalent.
Objective: The Certificate in Event Catering Management course aims to develop professionals who can oversee the planning and execution of food and beverage services for diverse events such as weddings, corporate gatherings, festivals, and private functions. The course provides in-depth training on menu planning, food safety regulations, vendor coordination, budgeting, staff management, and customer service.
Duration: Three Month.
How to Enroll and Get Certified in Your Chosen Course:
Step 1: Choose the course you wish to get certified in.
Step 2: Click on the “Enroll Now” button.
Step 3: Proceed with the enrollment process.
Step 4: Enter your billing details and continue to course fee payment.
Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.
Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.
Step 7: Once you complete the course, take the online examination.
Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.
Step 9: After certification, you will be offered job opportunities aligned with your area of interest.
Online Examination Detail:
Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.
| Marking System: | ||||||
| S.No. | No. of Questions | Marks Each Question | Total Marks | |||
| 1 | 10 | 5 | 50 | |||
| 2 | 5 | 4 | 20 | |||
| 3 | 5 | 3 | 15 | |||
| 4 | 5 | 2 | 10 | |||
| 5 | 5 | 1 | 5 | |||
| 30 | 100 | |||||
| How Students will be Graded: | ||||||
| S.No. | Marks | Grade | ||||
| 1 | 91-100 | O (Outstanding) | ||||
| 2 | 81-90 | A+ (Excellent) | ||||
| 3 | 71-80 | A (Very Good) | ||||
| 4 | 61-70 | B (Good) | ||||
| 5 | 51-60 | C (Average) | ||||
| 6 | 40-50 | P (Pass) | ||||
| 7 | 0-40 | F (Fail) | ||||
Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:
Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.
Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.
Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.
Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.
Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.
Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.
Assessment Modules:
Module 1: Introduction to Banquet Operations: Overview of banquet services and types of events, Role and responsibilities of a banquet supervisor, Organizational structure of banquet department, Inter-department coordination (kitchen, housekeeping, sales), Guest service standards in banquet settings, Introduction to banquet terminology.
Module 2: Event Planning and Coordination: Understanding client requirements and event briefs, Preparing banquet event orders (BEO), Layout planning and seating arrangements, Coordination with vendors and external service providers, Scheduling and time management for events, Handling last-minute changes and special requests.
Module 3: Banquet Setup and Service Procedures: Table setting styles and decor arrangements, Equipment and linen management, Food and beverage service styles (buffet, plated, live stations), Supervision of setup and breakdown processes, Ensuring hygiene and safety standards, Managing audio-visual and technical setups.
Module 4: Staff Management and Training: Recruiting and allocating banquet staff, Conducting pre-event briefings and training, Delegating tasks and supervising performance, Managing uniforms and grooming standards, Motivating and handling staff grievances, Leadership and team-building techniques.
Module 5: Customer Relations and Complaint Handling: Greeting and assisting guests during events, Effective communication and interpersonal skills, Managing VIP and high-profile clients, Handling guest complaints professionally, Ensuring client satisfaction and feedback collection, Post-event client relationship building.
Module 6: Banquet Sales and Budgeting: Pricing strategies and cost estimation, Preparing quotations and contracts, Upselling techniques and menu customization, Inventory and cost control measures, Billing, invoicing, and payment procedures, Sales reporting and revenue tracking.
