Language: English
Short Description: This professional cooking and catering course is designed for anyone who wants to learn how to cook on a professional level and how to start a catering business. With the right kind of knowledge and skills, you can make a successful career in doing what you love.
In this interactive and multimedia-rich course, you’ll learn various cooking skills that’ll allow you to enter the professional cooking scene. Here are some of the skills you’ll learn.
• Methods and techniques used to create hundreds of contemporary and traditional recipes
• How to cook meat, game, and poultry
• How to prepare vegetarian dishes
• How to bake cakes, pastries, and pies
• How to present your dishes
This course doesn’t only teach how to cook. It also teaches you various skills and techniques that you must know if you want to know how to start a catering business. Therefore, you’ll learn how to:
• Plan an event (a step-by-step process)
• Develop a complete menu
• Manage your employees and clients
• Apply workable solutions to possible problems
We understand that it’s challenging to learn cooking techniques without any visual and audio aids. With that in mind, we ensured to incorporate multimedia presentations, which include both audio and video, to create a more comprehensive and engaging learning process.
Instructor Description: Though this program is a self-paced program it is supported by an educational mentor. Educational mentors are subject matter experts who have years of experience in their field as well as the necessary educational training and credentials to work as an expert. The mentor is available to answer any questions a learner may have including questions on course content, course material, certifications, and even industry questions. Mentors also monitor the progress of learners to ensure training retention and program advancement. In eLearning, motivation is a key tool to success. Because of this, mentors provide encouraging comments, feedback, and coaching to motivate learners throughout the duration of the program to support completion and success!
Certification: Upon successful completion of our Professional Catering course, students will be prepared for an entry-level position in the field and to sit for the NCCB national certification exam to become a Certified Catering Associate (CCA). Each state may have additional licensing requirements, be sure to research your states requirements for employment by visiting your states occupation board.
Requirements
All required reference materials are provided with this program. Technical requirements:
Internet Connection
• Broadband or High-Speed (DSL, Cable, Wireless)
Hardware Requirements
• Processor - 2GHz Processor or Higher
• Memory - 1 GB RAM Minimum Recommended
Software Requirements
• Operating Systems - Windows 7, 8 or 10; Mac OS x 10 or higher
Mac computers MUST have Microsoft Window Operating Systems over Bootcamp (Bootcamp is a free download from Apple''s website)
• Google Chrome is the best browser for this course
• Cookies MUST be enabled
• Pop-ups MUST be allowed (Pop-up Blocker disabled)
• Kindle Reader App may be needed for some reading assignments (No special equipment needed. This can be downloaded onto your computer.)
• Adobe PDF Reader
• Adobe Flash Player
• Adobe Acrobat Reader, Apple Quicktime, Windows Media Player, &/or Real Player
• PowerPoint Viewer (Use this if you don''t have PowerPoint)
Hide Syllabus
Lesson 1
Professional Cooking Module 1
The Cooking Industry
• Food-Service Industry
• Kitchens Organization
• Sanitation
• Food Hazards
• Food Storage
• Safety
• Preventing Injury
• Tools
• Cooking Equipment
• Processing Equipment
• Basic Principles of Cooking
• Heat Management
• Food Science
• Molecular Gastronomy
• Cooking Methods
• Building Flavor
Professional Cooking Module 2
Planning and Organizing Production
• Building the Menu
• Recipes
• The Written Recipe
• Cost Management
• Food Cost Calculations
• Nutrition
• Nutrients
• The Balanced Diet
• Cooking Healthful Meals
• Preliminary Cooking and Flavoring
• Using the Knife
• Mise en Place
• Preparation for Frying
• Handling Convenience Foods
Professional Cooking Module 3
Stocks, Sauces, and Soups
• Stock Procedures
• Stock Ingredients
• Understanding Sauces
• Roux
• Thickening Agents
• Finishing Techniques
• Sauce Families
• Reductions and Glazes
• Convenience Bases
• Classification of Soups
• Service of Soups
• Clear Soups
• Vegetable Soups
• Cream Soups
• Broths
• Thick Soups
• Bisques
• Specialty Soups
Professional Cooking Module 4
Meats and Game
• Understanding Meats and Game
• Inspection and Grading
• Basic Quality Factors
• Aging
• Basic Cuts
• Selecting Meats
• Fabricating Meats
• Bone Structure
• Tenderness
• Doneness
• Game and Specialty Meats
• Storage of Meats
• Cooking Meats and Game
• Roasting
• Baking
• Braising
Professional Cooking Module 5
Poultry and Game Birds
• Composition and Structure
• Inspection and Grading
• Cutting Up Chicken
• Classification and Market Forms
• Handling and Storage
• Trussing Methods
• Roasting and Baking
• Broiling and Grilling
• Pan-Frying and Deep Frying
• Simmering and Poaching
• Braising
• Dressings and Stuffings
Professional Cooking Module 6
Fish and Shellfish
• Fin Fish
• Composition and Structure
• Cutting Fish
• Varieties and Characteristics
• Mollusks
• Cephalopods
• Crustaceans
• Baking
• Broiling and Grilling
• Deep-Frying
• Poaching and Simmering
• Steaming and Mixed Cooking Techniques
• Seafood Served Raw
Professional Cooking Module 7
Vegetables, Legumes, and Grains
• Controlling Quality Changes During Cooking
• General Rules of Vegetable Cookery
• Standards of Quality in Cooked Vegetables
• Fresh Vegetables
• Processed Vegetables
• Storage
• Boiling and Steaming
• Sauteing and Pan-Frying
• Braising
• Baking
• Cooking Potatoes
• Cooking for Vegetarian Dishes
• Menus for Vegetarian Diets
Professional Cooking Module 8
Salads, Sandwiches, and Hors d’Oeuvres
• Salad Dressings
• Oil and Vinegar Salad Dressings
• Emulsified Dressings
• Types of Salads
• Sandwich Bread
• Spreads
• Fillings
• Types of Sandwiches
• Making Sandwiches
• Serving Hors d’Oeuvres
• Canapes
• Cocktails
• Relishes
• Dips
Professional Cooking Module 9
Breakfast, Cured Foods, and Cold Foods
• Understanding Eggs
• Pancakes and Waffles
• French Toast
• Breakfast Meats
• Dairy Products
• Coffee and Tea
• Sausages
• Curing and Smoking
• Pates
• Terrines
• Handling and Service of Cold Dishes
• Aspic and Chaud-Froid
• Foie Gras
• Rillettes
Professional Cooking Module 10
Baking Breads
• Principles of Baking
• Formulas and Measurement
• Baking Process
• Scaling
• Flours, Meals, and Starches
• Fats
• Liquids
• Salt, Flavorings, and Spices
• Sugars
• Leavening Agents
• Understanding Yeast Products
• Mixing Methods
• Bread and Roll Formulas
• Quick Breads
• Mixing and Production Methods
Professional Cooking Module 11
Desserts
• Understanding Cake Making
• Cake Formula Types
• Baking and Cooling
• Creaming Method
• Assembling and Icing Cakes
• Cookie Characteristics and Their Causes
• Cookie Types and Makeup Methods
• Pies and Pastries
• Pie Doughs
• Fillings
• Meringues
• Fruit Desserts
• Puff Pastry
• Custards
• Pudding
• Dessert Sauces
Professional Catering Module 1
Introduction to Catering
• Types of Catering
• Catering Management
• Catering Segments
• On/Off-Premise Catering
• The Caterer and the Client
• Taking an Event
• Safeguards
• Corporate Catering
• Cost and Profit Relationship
• The Catering Market
• Mission Statement
• Growing the Business
Professional Catering Module 2
Getting Started
• Choosing Your Client
• Creating a Customer Base
• Needs, Wants, Demands
• Prospecting Strategies
• Social Media Marketing
• Types of Social Media
• Engaging Customers
• Standard Catering Website
• The Seven Functions of Catering
• Planning
• Operations
• Implementing
Professional Catering Module 3
The Catering Operation
• Planning
• The Menu
• Barriers to Planning
• Successful Business Plan
• Operational Tasks
• Recipes
• Convenience Foods
• Branded Menu Items
• Organizing the Event
• Catering Management Tasks
• Purchasing
• Ordering and Receiving
Professional Catering Module 4
Catering Equipment
• Equipment and Design Considerations
• Utilities
• Workstations
• Procuring Catering Equipment
• Professional Equipment Supplier
• Consultants and Architects
• Rental Services
• Implementing
• Employee-Supportive Culture
• Service Styles
• Uniforms
• Room Arrangement
Professional Catering Module 5
Control & Legalities
• Controlling
• Standard Operating Procedures
• Guiding Employee Behavior
• Cash Flow
• Risk Management
• Insurance
• Legal Issues
• Safety Committees
• Beverage Management
• Forming the Beverage Plan
• Site Inspection
• Beverage Packages
Professional Catering Module 6
Management
• Conflict Resolution
• Dimensions of Conflict
• Principled Negotiation
• People Skills
• Sustainable Catering
• Sustainable Business Practices
• Sustainable Green Zones
• Human Resources Management
• Federal Employment Laws
• Recruiting
• Gathering Information and Interviewing
• Collective Bargaining
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