The Event Planning and Management Certificate program provides a comprehensive foundation for a career in event planning and catering. The program begins with an introduction to various facets of the event industry where students identify the key areas that base different types of events and venues. After learning classroom theory, students then apply their knowledge by planning, preparing, budgeting, executing, and following up from real-life events in the student-run restaurant and meeting room settings.

These courses allow students the opportunity to participate in college division courses with matriculated students.

Total of Nine (9) Courses: Complete the eight core courses, plus choose one Elective Course. Equivalent to 24 Credits if applied to a two-year Associate of Applied Science (A.A.S.) degree at Bergen Community College.

360 Class and Laboratory hours

Core Courses: Must complete all eight (8) courses
SD-087 Introduction to Hospitality Management
SD-066 Food Protection and Safety
SD-008 Professional Food Preparation Techniques
SD-067 Menu Planning and Nutrition
SD-070 Event Planning and Management I
SD-076 Purchasing and Cost Control
SD-069 Restaurant Service Management
SD-088 Event Planning and Management II

Elective Courses: Must complete one (1) course

SD-072 Beverage Management
SD-077 Introduction to Wine, Beer and Spirits

Contact ykil1@bergen.edu with any questions.