Course Descriptions
Event Planning
This concentrator course prepares students with the skills, attitudes, and knowledge needed for employment in exhibitions and event-planning. Instruction will focus on fundamentals of culinary arts events, including catering history, terminology, business mathematics, event budgeting and management. Course will include planning, organizing, and managing catered events and students will gain practical as well as classroom experience by participating in local monthly events.
Event Planning II
This capstone course prepares students with the skills, attitudes, and knowledge needed for employment in exhibitions and event-planning. Topics covered include marketing; guest psychology and relationships; food and beverage services; convention services; business management; industry awareness and policies; security and emergency procedures; salesmanship and guest satisfaction; computer applications; geography; culture and customs; reservations and ticketing; travel itineraries; international travel; and technology used in the industry. Additional instruction could include trade shows, fairs, and conferences; outdoor recreation and management; financial transactions; tourism; client information and planning specialized events to include themes, timelines, budgets, target audiences, objectives, agendas and public relations related to Attractions, and Events.