Call Us Today! 1-888-514-8944

Let us help you find the funding
that’s right for you today.
Call 1-888-514-8944

or For more information click here.

Professional Cooking and Catering Program


online culinary classesProgram Duration: 6 Months
Course Contact Hours: 410
Student Tuition: $4,250.00

Our online Professional Cooking & Catering Program will help you master the cooking and baking guidelines you need to plan fantastic meals and menus in order to run a successful catering business; while also helping you to learn the skills and strategies needed in order to build that business.

This training program combines a two course training track:

  • Professional Online Culinary Classes
  • Professional Catering Courses

The Job Outlook
Employment of institution and cafeteria chefs and cooks will show growth about as fast as the average. Their employment will not keep pace with the quick growth in the educational and hospital industries– where their employment is focused. Offices, schools, and hospitals increasingly contract out their food services in an effort to make institutional food more attractive to office employees, students, staff, visitors, and patients. Much of the growth of these workers will be in contract food service establishments which offer catering services or food management and staff for employee dining rooms, sports complexes, convention centers, and educational or health care centers.

Professional Cooking

Overview

The food-service sector continues to increase with a variety of new dining establishments opening up daily. Discover the cooking and baking guidelines you need to begin your career in this amazing industry with our online culinary classes. Master the essentials for planning dishes and menus, selecting top quality ingredients, and preparing and presenting food in extraordinary ways. This program examines professional strategies and approaches for putting together hundreds of recipes both conventional and contemporary. From cooking meat, poultry, and game, to preparing solely vegetarian dishes, to baking cakes, pies, and pastries, this Professional Cooking course will take you through the complete spectrum of food preparation and presentation while motivating you to create recipes of your own.

After completing this course, you should be able to:

  • Recognize the common kitchen arrangement and equipment.
  • Identify the steps for making soups, sauces, as well as stocks.
  • Identify the steps for preparing meat, poultry, and fish.
  • Identify methods for creating salads, dressings, dips, and hors d’oeuvres
  • Identify techniques for readying breads, cakes, pies, and desserts.

Professional Catering

Overview

Our thorough Professional Catering courses will take you through all of the steps associated with operating a successful catering business. From organizing an event bit-by-bit, to developing a complete menu, to taking care of your clients and staff members, this course offers solutions and factors to consider for all sorts of relevant issues that might occur. Master the skills and techniques you need to develop and grow a successful catering business right now!

After completing this program, you should have the ability to:

  • Comprehend various kinds of catering and their components.
  • Identify techniques for developing a client base and engaging customers.
  • Identify the steps involved in the catering operation.
  • Recognize approaches when it comes to managing risk and directing employee behavior.
  • Pinpoint conflict resolution strategies and fundamental human resource management principles

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).

** Certification exams are not included in the cost of the course.**

Outline

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
Read Full Course Outline
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

(Read the full course outline)

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
  • Sautéing 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
  • Canapés
  • 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
  • Patés
  • 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

Outline

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

Required Materials:

  •  Professional Cooking by Wayne Gisslen
  • Professional Catering by Stephen B. Shiring

System Requirements: 

Internet Access

  •  Broadband or high-speed internet access is strongly recommended. Broadband includes DSL, cable, and wireless connections.
  • Dial-Up internet connections will result in a diminished online experience. Moodle pages may load slowly and viewing large audio and video files may not be possible.

Hardware

  • Virtually all Windows-Mac hardware configurations and processors are acceptable.
  • 1 GB RAM recommended
  • Software
  • Operating Systems
  • Windows XP or Vista and Mac OS X 10 and higher
  • Web Browsers
  • Mozilla Firefox 2 and 3 (previous versions will work also)
  •  Internet Explorer 6, 7 and 8
  • Safari is not currently recommended as it cannot display certain Moodle editing menus for both students and instructors
  • Media Plug-ins (These may be required depending on your course media-click on the links below to download the latest versions)
  • Adobe Flash Player
  • Adobe Acrobat Reader
  • Apple Quicktime
  • Windows Media Player
  • Real Player
  • PowerPoint Viewer (use this if you don’t have PowerPoint)