Param College
Your Path to Job Oriented Courses
The Trade Certificate in Catering is an industry-oriented short-term course aimed at equipping students with practical as well as theoretical skills in food preparation, kitchen operations, and catering services. The course includes key skills like menu planning, cooking skills, food safety and hygiene, portion control, and customer care to ready the students for an exciting hospitality and catering career.
At Param College, the course is run with proper emphasis on hands-on training and industry-based learning. Students receive hands-on experience in contemporary kitchen arrangements and real-life catering environments, acquiring skills in running events, banquets, and restaurant businesses efficiently. The course focuses on creating professional catering personnel capable of working in hotels, restaurants, catering firms, and event management companies.
Selecting the Trade Certificate in Catering at Param College provides an ideal combination of practical training and industry-oriented education. The course syllabus is crafted by culinary masters to satisfy the prevailing hospitality standards, while seasoned trainers ensure practical training in contemporary kitchen operations and catering services. The students gain fundamental skills in cooking techniques, menu planning, food hygiene, and customer service, along with professional soft skills such as communication, team work, and problem-solving. Through intensive training and exposure to actual catering situations, graduates are suitably qualified for immediate placement in hotels, restaurants, catering firms, and event management centers.
Course Length: 6 months
Mode: Classroom instruction combined with practical hands-on training
Focus: Kitchen operations, catering services, food preparation, and hygiene
Outcome: Prepares students for immediate employment or higher studies in hospitality and catering
The TCC program blends theoretical knowledge with practical training to develop complete catering and culinary expertise. A typical course structure includes:
Introduction to Catering & Hospitality
Overview of the catering industry, types of catering services, and workplace standards.
Food Preparation & Cooking Techniques
Practical training in cooking methods, recipe execution, and portion control.
Menu Planning & Nutrition
Designing balanced menus, understanding dietary requirements, and nutritional planning.
Food Safety & Hygiene
Food handling, sanitation practices, kitchen safety, and quality standards.
Kitchen Operations & Management
Organization of kitchen workflow, inventory management, and equipment handling.
Customer Service & Event Management
Serving techniques, banquet management, and guest interaction skills.
Professional Etiquette & Culinary Soft Skills
Teamwork, communication, time management, and professional behavior in kitchen and service areas.
Practical Training & Internship
Hands-on experience in live kitchen setups, catering events, and restaurant operations.
Following the completion of the TCC program, graduates may pursue a range of careers within the hospitality and catering sector. Following is a table of important job titles and the departments in which they are usually found:
| Job Role | Department / Sector | Key Responsibilities |
|---|---|---|
| Catering Assistant | Hotels, Restaurants, Banquet Halls | Assisting chefs, preparing food, setting up catering events |
| Junior Chef / Cook | Restaurants, Hotels, Catering Services | Food preparation, cooking, portioning, and plating |
| Banquet / Event Assistant | Hotels, Event Management Companies | Assisting in event setup, food service, guest handling |
| Kitchen Coordinator | Hotels, Catering Companies, Restaurants | Managing kitchen operations, inventory, and workflow |
| Food Service Attendant | Restaurants, Cafeterias, Banquet Halls | Serving food, maintaining hygiene, assisting guests |
| Catering Supervisor (after experience) | Hotels, Event Management Companies, Restaurants | Supervising kitchen staff, managing catering events, quality control |
Graduates can move on to supervisory and senior culinary posts, or opt for higher studies in hospitality and catering management for better career development.
The TCC program provides opportunities for different career paths in the catering and hospitality sector. Salaries are experience-, role-, and location-dependent but graduates can anticipate consistent growth with increased skills.
| Job Role | Average Starting Salary (per month) | Career Growth / Scope |
|---|---|---|
| Catering Assistant | ₹12,000 – ₹18,000 | Progress to Junior Chef or Event Assistant roles with experience. |
| Junior Chef / Cook | ₹14,000 – ₹22,000 | Scope to advance as Chef, Kitchen Supervisor, or Banquet Chef. |
| Banquet / Event Assistant | ₹13,000 – ₹20,000 | Opportunity to become Event Manager or Catering Supervisor. |
| Kitchen Coordinator | ₹15,000 – ₹25,000 | Growth to Kitchen Manager or Head Chef roles. |
| Food Service Attendant | ₹12,000 – ₹18,000 | Can move to supervisory or service coordinator roles. |
| Catering Supervisor (after experience) | ₹20,000 – ₹35,000 | Opportunities in senior management, event planning, and hospitality leadership. |
Note: Salaries differ according to city, employer, and personal skills. With experience and other certifications, experts can receive very high packages and work as managers in hospitality and catering services.
The Trade Certificate in Catering (TCC) at Param College is a broad short-course program that is intended to prepare students with hands-on culinary skills and theoretical concepts needed for a prosperous career in the catering and hospitality sectors. With hands-on training in up-to-date kitchens and observation of actual catering situations, students become proficient in food preparation, menu planning, running a kitchen, and customer relations. The program equips graduates for direct placement in hotels, restaurants, caterering firms, and event management agencies, as well as provides a solid basis for further studies and long-term development in the hospitality and culinary industry.