, Professional Cooking Part I
After completing this course, you should be able to:

Identify proper food handling, measurements and how to create a balanced diet
Recognize the principles of cooking and food science
Recall the steps for preparing stocks, sauces and soups
List the basics for properly handling vegetables
Identify the structure of various meats and proper cooking techniques
Professional Cooking Part II
After completing this course, you should be able to:

Identify the various ways to prepare and cook fish and poultry
Recognize the basic ways to create salads, sandwiches and breakfast foods
Recall the steps for cooking vegetarian meals and buffet presentation
List common baking principles and formulas for preparing breads and cakes
Identify the characteristics of cookies, pies and puddings
Professional Catering
After completing this course, you should be able to:

Recall the different methods and styles of catering
Identify steps for building a client base and engaging customers
List strategies for planning and managing an event
Choose methods for controlling risk and guiding employee behavior
Recognize conflict resolution strategies and basic human resource management principles
Identify the pros and cons of starting a catering business
List steps for creating a business plan and how to structure your company
Recognize marketing techniques and how to promote your catering business
Recall time management tips and event planning strategies
Price: $3,995.00

    Our Complete Career Training Programs (CCTP) include both the training you need and the skills you will want in order to be prepared for your new career. We have taken online career programs to a whole new level by bundling our Career Training with Personal Enrichment courses to ensure you have a diversified learning experience.

    Our career courses, supported by mentors, emphasize industry standards to equip you for your desired career or certification. Additionally, you will benefit from our concise, personal enrichment courses designed to enhance your job training.
    Professional Cooking Part I
    Professional Cooking Module 1
    The Food Service Industry

    History of Modern Food Service
    Organization of Modern Kitchens
    Standards of Professionalism
    Food Hazards
    Personal Hygiene
    Food Handling and Storage
    Preventing Injuries
    Cooking Equipment
    Measuring Devices
    Professional Cooking Module 2
    Menus, Recipes and Nutrition

    Menu Forms and Functions
    Building the Menu
    Kitchen Math
    Balanced Diets and Menus
    Professional Cooking Module 3
    Principles of Cooking and Food Science

    What is Heat?
    Heat Management
    Conventional Cooking Methods
    Building Flavor Profiles
    Using Herbs and Spices
    Mise En Place
    Using the Knife
    Professional Cooking Module 4

    Reductions and Glazes
    Convenience Bases
    Professional Cooking Module 5
    Sauces and Soups

    Sauce Structure
    Sauce Families
    Sauce Production
    Understanding Soups
    Clear Soups
    Thickened Soups

    Professional Cooking Module 6

    Controlling Texture Changes
    Controlling Flavor Changes
    General Rules of Vegetable Cookery
    Handling Vegetables
    Fresh Vegetables
    Boiling and Steaming
    Sauteing and Pan-Frying
    Professional Cooking Module 7
    Potatoes, Legumes, Pasta

    Understanding Potatoes
    Cooking Potatoes
    Dried Legumes
    Professional Cooking Module 8
    Cooking Methods for Meat, Poultry, Fish

    Roasting and Baking
    Simmering and Submersion Poaching
    Composition and Structure
    Cooking and Handling Meats
    Cooking Meats and Game
    Professional Cooking Part II
    Professional Cooking Module 9
    Poultry and Game Birds

    Composition and Structure
    Inspection and Grading
    Classification and Market Forms
    Trussing Methods
    Cutting Up Chicken
    Roasting and Baking
    Broiling and Grilling
    Dressings and Stuffings
    Professional Cooking Module 10
    Fish and Seafood

    Cutting Fish
    Varieties of Fish
    Miscellaneous Seafood
    Cooking Approaches
    Seafood Served Raw
    Professional Cooking Module 11
    Dressings, Salads and Sandwiches

    Oil and Vinegar Dressings
    Emulsified Dressings
    Other Types of Dressings
    Ingredients in Salads
    Arrangement and Presentation
    Recipes and Techniques
    Types of Sandwiches
    Making Sandwiches
    Professional Cooking Module 12
    Hors d ’Oeuvres and Breakfast

    Serving Hors d’Oeuvres
    Cooking Eggs
    French Toast
    Breakfast Meats
    Professional Cooking Module 13
    Dairy and Cooking for Vegetarian Diets

    Understanding Vegetarian Diets
    Menus for Vegetarian Diets
    Professional Cooking Module 14
    Sausages, Cold Foods and Presentation

    Special Forcemeat Dishes
    Hot Food Presentation
    Cold Food Presentation
    Buffet Arrangement
    Buffet Appearance
    Professional Cooking Module 15
    Baking Principles

    Formulas and Measurement
    Gluten Development
    The Baking Process
    Yeast Product Types
    Steps in Yeast Dough Production
    Dough Formulas and Techniques
    Rolled-In Doughs
    Makeup Techniques
    Professional Cooking Module 16
    Breads and Cakes

    Quick Breads
    Mixing and Production Methods
    Understanding Cake Making
    Cake Formula Types
    Common Cake Faults
    Altitude Adjustments
    Professional Cooking Module 17
    Cookies, Pies and Puddings

    Cooking Characteristics
    Types and Makeup Methods
    Puff Pastry
    Éclair Paste
    Fruit Desserts
    Frozen Desserts
    **Outlines are subject to change, as courses and materials are updated.**

    Professional Catering
    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
    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
    Professional Catering Module 3
    The Catering Operation

    The Menu
    Barriers to Planning
    Successful Business Plan
    Operational Tasks
    Convenience Foods
    Branded Menu Items
    Organizing the Event
    Catering Management Tasks
    Ordering and Receiving
    Professional Catering Module 4
    Catering Equipment

    Equipment and Design Considerations
    Procuring Catering Equipment
    Professional Equipment Supplier
    Consultants and Architects
    Rental Services
    Employee-Supportive Culture
    Service Styles
    Room Arrangement
    Professional Catering Module 5
    Control & Legalities

    Standard Operating Procedures
    Guiding Employee Behavior
    Cash Flow
    Risk Management
    Legal Issues
    Safety Committees
    Beverage Management
    Forming the Beverage Plan
    Site Inspection
    Beverage Packages
    Professional Catering Module 6

    Conflict Resolution
    Dimensions of Conflict
    Principled Negotiation
    People Skills
    Sustainable Catering
    Sustainable Business Practices
    Sustainable Green Zones
    Human Resources Management
    Federal Employment Laws
    Gathering Information and Interviewing
    Collective Bargaining
    **Outlines are subject to change, as courses and materials are updated.**

    Start Your Own Catering Business Module 1
    So You Think You Want to Be a Caterer?
    In module one, we will look at the pros and cons of starting your own business. Leaving the security of a job to start your own business can be scary, but in this module we will look at how working out of your home can be rewarding, especially since you are working in a career of your choice. In module one we will also take a look at the different business structures available and which will best suit your needs.

    Starting as a Personal Chef
    Working Out of Your Home
    Outfitting Your Kitchen
    How to Structure Your Business Plan
    Writing a Business Plan
    Start Your Own Catering Business Module 2
    Proposals, Legal Advice, and Marketing
    Before starting your own business, there are several must-do items to take care of. Module two discusses how an attorney can help your business succeed. You’ll also be introduced to how to price your first menus, how to bid and write a successful proposal, and techniques for sales and marketing.

    Why You Need a Good Attorney
    How to Price Your First Menus
    The Art of Bidding and Writing a Proposal
    Sales and Marketing
    Start Your Own Catering Business Module 3
    Selling Your Business and Crunching the Numbers
    Get ready to define your niche! In module three students will look at who their clients will be and what they need to do to promote their business. Module three will point students towards good habits that will help their business succeed. You’ll learn how to use photos and recipes to effectively sell your business, as well as invoicing, accounting, and making good use of your accountant.

    Accounting Systems
    The Menu and Start-Up
    Start Your Own Catering Company Module 4
    Catering Menus and Pulling it Off with Ease
    Module four will go over the final catering event and tips for organizing your time and setting up your party. Students will review sample scheduling charts and time tables. After the event caterers should identify their strengths and weaknesses with report cards from staff and clients. Module four will discuss how to use this information to make improvements in their company.

    Organizing Your Time and the Party Setup
    Report Cards from Staff and Clients
    Solving Problems
    Catering Menus
    Quantity Recipes
    Internet Connection

    Broadband or High-Speed - DSL, Cable, and Wireless Connections
    *Dial-Up internet connections will result in a diminished online experience. Classroom pages may load slowly and viewing large audio and video files may not be possible.

    Hardware Requirements

    Processor - 2GHz Processor or Higher
    Memory - 1 GB RAM Minimum Recommended

    PC Software Requirements

    Operating Systems - Windows 7 or higher
    Microsoft Office 2013 or higher. Also, you could use a general Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
    Internet Browsers - Google Chrome is highly recommended
    Cookies MUST be enabled
    Pop-ups MUST be allowed (Pop-up Blocker disabled)
    The Kindle Reader App or VitalSource Bookshelf App are needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
    PowerPoint Viewer (if you do not have PowerPoint)
    Adobe PDF Reader
    QuickTime, Windows Media Player &/or Real Player

    MAC Software Requirements

    Operating Systems - Mac OS x 10 or higher with Windows
    Mac office programs or a Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
    Internet Browsers- Google Chrome is highly recommended
    Cookies MUST be enabled
    Pop-ups MUST be allowed (Pop-up Blocker disabled)
    The Kindle Reader App or VitalSource Bookshelf App are needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
    PowerPoint Viewer (if you do not have PowerPoint)
    Adobe PDF Reader
    Apple QuickTime Media Player

    Product Type:
    Course Type:
    Career Training Program
    12 months

      Get the support you need, when you need it

        • Our admissions advisors will help you identify career paths, accredited colleges, and funding solutions
        • Customer & Technical Support is available throughout your course experience via Live Chat, Phone, Email, and Text
        • Office hours are Monday through Friday, 8-5pm CT

      Stay on track to reach your completion goal

        • Scheduling and Time Management assistance tailored just for you
        • Active reminder notifications about important deadlines in your class
        • Join giveaway raffles for achieving course milestones

      Become Job-Ready: Career Training Programs ONLY

        • Take advantage of real-world experience outside of the classroom with an employer-based externship program
        • Work with a career counselor to schedule your certification exam (if applicable)
        • Complete an employer-ready resume with a career coach
        • Participate in live mock interviews and job guidance sessions

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