1. Introduction

How the course is structured
How to do the course

2. Services

Party catering - kids
Parties - adults
Boardroom lunches
Sandwich delivery
Weddings
Funerals
Accessory services
Conference catering
Other opportunities: TV and radio

3. Products

Jams
Chutneys
Sandwiches - retail
Baked products (bread, cakes etc)
Sweets or chocolates
Drinks, wine
Food for photo shoots
Meals for the freezer

4. In the kitchen

Layout
Health and hygiene, the local authority
Safety
Hiring a kitchen or local hall. Costs. Advantages

5. Operations

Tools
Baking
Frying
Refrigeration and storage
Sourcing your raw materials
Administration. The PC. Software for caterers.
Waste management. Waste disposal. Regulations.

6. Event planning and organisation

The brief
Costings
Preparation
On the day
Transport
Alcohol
Linen. Tables. Cutlery. Hire.

7. Marketing

Market research
Observation. Desk, internet, library research. Competitors' literature.
Postal surveys
Street surveys
Telephone survey.
Focus group
Test marketing. The Hall Test.
Positioning
Branding
Promotion
Direct mail
Advertising
PR
Website
Selling
To whom?
You, or someone else?
If someone else, remuneration
Marketing and selling a service
Finding clients
Advertising
Meeting the prospect.
Understanding their needs
Writing a proposal
Follow-up calls
Marketing a product
Branding
Labelling
Packaging
Finding customers (retailers etc)
Advertising
Direct sales (mail order/internet). Advantages and pitfalls.

8. Product distribution

Own vehicle
Carrier

9. People

Hiring, training and managing staff
Production (cooks, assistants)
Drivers
Marketing (PR. Retainer?)
Ad agency
Design consultancy
Contracts
Book keeper, accountant
Employment legislation
Insurance. Liability insurance

10. Finance

Costing: direct costs, overheads
Revenue forecasting
Pricing
Profit
Tax: personal, corporation, VAT
Book keeping
Accountant
Product costs
Direct costs: Ingredients. Retailer margin. Packaging. Delivery.
Overheads (marketing, heating, lighting, cooking, staffing.)
Product revenue: invoice retailers or direct customers in advance. Setting up accounts. Credit management.
Service costs
Direct costs: Ingredients, hire of staff, equipment hire.
Overheads:
Service revenue
Profit: Cost plus %.
Setting up a bank account
Borrowing money (own money, family, bank, capital venture). Bank may require business plan, and 50% own capital.

11. Legal

Company type: Sole trader, limited company, or partnership.
Kitchen - complying with health and safety regulations.
Contracts - staff and customers

Handbook

Suppliers (Hire firms, packaging and container suppliers, filling equipment. Kitchen equipment).
Organisations (Environmental health Dept)
Worksheets (Invoice, statement)
Easy guide to catering legislation

As you can see, it's a comprehensive course. It covers everything you need to know.

And it'll be an invaluable reference work after you complete the course.