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Catering Management

Degree Type: Certificate
College(s): College of Business

Why Choose the Catering Management Certificate?

The Catering Management certificate is designed to complement any degree by providing the fundamental knowledge necessary to successfully manage a catering operation.  Required courses cover basic culinary skills, financial management, purchasing, banquet operations, and guest services.  The curriculum is designed to provide students with the experience essential to meeting the elevated expectations of today’s event professionals.  As part of the fifteen credits needed for the Catering Management certificate, students are required to complete an internship of 400 hours minimum in a catering related position.

Undergraduate Certificate Programs' Admission Criteria

Any person admitted to a Ferris State University degree program may enroll in courses for undergraduate College of Business (COB) certificates. No more than 50% of the credits in a certificate may be transferred from another institution. If a student is in a FSU degree-seeking program, the certificate will not be granted if more than 50% of the certificate credits are required in the program/major. The certificate will be granted upon completion with an average GPA of 2.0 or higher in the courses designated for the certificate.

Individuals wanting to advance their career, but not admitted to an FSU degree program, may also earn undergraduate COB certificates.

Admission process for individuals seeking only a certificate: 

  • Unless it is determined by the COB Dean’s Office that regular program admission criteria should be met in order to complete the certificate successfully and be a contributing member of the course, applicants need only show proof of a 2.35 high school GPA. An advisor will be assigned by the College of Business in the certificate program.
  • Students wishing to pursue a bachelor or associate’s degree must meet the admission criteria for the program. This criteria review is initiated when the “Program Change Form” request is processed through the COB Dean’s Office.

Any mitigating circumstances will be considered on an individual basis by the College of Business Dean’s Office. 

Graduation Requirements

A Ferris student will receive this certificate after completion of the requirements for the certificate with a minimum 2.0 grade point average in the certificate courses. 

No more than 50% of the credits required for this certificate may be transferred from another institution, nor, will this certificate be granted if more than six of the certificate credits are specifically required in the student's major.

More Information

For more information, contact:

Hospitality Management Program
West Commons 106
1319 Cramer Circle
Big Rapids, MI 49307
Phone: 231-591-2382

Required Courses
Credit Hours

Certificate Required Courses - 15 Credits

Required Courses - 9 Credits
Principles of Cooking & Baking
Banquet Management
HSMG Internship I
1 TO 3
Choose Two Courses:
Purchasing for F&B Operations
Hospitality Cost Controls
Intl Cuisine & Culture
Guest Service Management