Event Planning and Management Certificate

Code: CERT.EVENT.PLAN.MGT

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 student-run restaurant and meeting room settings. Students who wish to advance to a two-year degree can transfer all 30 credits into the 60-credit AAS degree at Bergen Community College.

Program Learning Outcomes

  • Summarize the importance of keeping detailed financial records and generating accurate post-event reports
  • Analyze the role of ethics in establishing the meeting industry’s best practices
  • Identify guidelines for accommodating people with disabilities at an event
  • Examine the planning, space, and equipment elements necessary to support the logistics of an event
  • Design, plan, prepare and execute events that align with various calibers of clientele

Career Pathways

Manager: General, Events, Catering, Executive Meetings 
Catering Sales Rep
Host
Banquet Manager / Supervisor
Coordinator:  Sales, Transportation
Group Sales Associate 
Wedding Coordinator Assistant  Wedding Sales Assistant  

Recommended Semester Sequence

First Semester

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

HRM-129/BUS-129Event Planning and Management I

3

WRT-101English Composition I

3

Total Credit Hours:16

Second Semester

  General Education Elective*  3
HRM-203Beverage Management

2

HRM-205Restaurant Service Management

3

HRM-229/BUS-229Event Planning and Management II

3

-Plus ONE of the following courses:

HRM-104Front Office Operations

3

HRM-130Introduction to Wine, Beer and Spirits

3

HRM-225Purchasing and Cost Control

3

Total Credit Hours:14

General Education Requirements

  General Education Elective* 3
WRT-101English Composition I

3

Total Credit Hours:6

Restricted Program Requirements

HRM-101Introduction to Hospitality Management

3

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

HRM-129/BUS-129Event Planning and Management I

3

HRM-203Beverage Management

2

HRM-205Restaurant Service Management

3

HRM-229/BUS-229Event Planning and Management II

3

-Plus ONE of the following courses:

HRM-104Front Office Operations

3

HRM-130Introduction to Wine, Beer and Spirits

3

HRM-225Purchasing and Cost Control

3

Total Credit Hours:14

Total Credit Hours: 30

Specific Program Notes

*General Education Course List.

1. Students enrolled in this program are NOT REQUIRED to successfully complete a course in basic algebra if indicated by the Accuplacer Test, unless they choose the college math/computer science elective.
2. Those who hold current ServSafe Food Protection Manager Certification will receive credit for HRM-102.
3. Those who hold NOCTI Certification in Culinary Arts will receive credit for HRM-103.
4. Students who choose this certificate will be able to transfer all 30 credits into the 60-credit AAS program at Bergen Community College.