The Catering Department offers broad practical courses in planning food and beverage operations. With business needs and customer demands changing daily, this department teaches the newest trends as well as management techniques for implementation.

Department instructors are certified CMP, CSEP, CPCE professionals. Lessons are project-based rather than test-oriented. The program, overseen by a committee comprised of members from the National Association of Catering Executives (NACE), emphasizes comprehensive practice knowledge.

Advisory Board
The Advisory Board consists of prominent industry professionals who review and provide commentary on the curriculum and practices of the program to ensure completeness and industry relevancy.

Annie Kang-Drachen CPCE
Private Dining Sales Manager, Bouchon at the Venetian
Lisa Lynn Backus CPCE CMP
Catering & Convention Services Manager, Trump International Hotel
Chris Herrin
Pastry Chef, Bouchon at the Venetian
Gary McCreary CMP CPCE CSEP
Executive Director of Catering & Convention Services, Venetian
Michele Polci CMP CPCE
Director of Catering and Restaurant Sales, Harrah’s Entertainment
Cheryl Sgovio CPCE
Director of Catering & Convention Sales, Thomas & Mack Center