Professional Cooking & Catering

ID : 44819   
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Language: English

Description: This program has two modules:
•Professional Cooking
•Professional Catering

The food-service industry continues to expand with a wide variety of new restaurants opening every day. Learn the cooking and baking principles you need to begin your career in this exciting industry with our Professional Cooking course. Learn the basics for planning dishes and menus, selecting quality ingredients, and preparing and presenting food in exceptional ways. This course explores professional techniques and methods for creating hundreds of recipes both traditional and contemporary. From cooking meat, poultry, and game, to preparing purely vegetarian dishes, to baking cakes, pies, and pastries, this Professional Cooking course will take you through the full spectrum of food preparation and presentation while inspiring you to create recipes of your very own.

After completing this course, you should be able to:
• Identify the common kitchen setup and equipment
• Identify the steps for creating soups, sauces, and stocks
• Identify the steps for cooking meat, poultry, and fish
• Identify methods for creating salads, dressings, dips, and hors d’oeuvres
• Identify methods for preparing breads, cakes, pies, and desserts

Our comprehensive Professional Catering course will take you through all the steps involved in operating a successful catering business. From planning an event step-by-step, to developing a full menu, to managing your clients and employees, this course offers solutions and considerations for all types of related issues that may arise. Learn the skills and techniques you need to build and grow a successful catering business today!

After completing this course, you should be able to:

• Comprehend different types of catering and their components
• Identify methods for building a client base and engaging customers
• Identify the steps involved in the catering operation
• Identify methods for controlling risk and guiding employee behavior
• Identify conflict resolution strategies and basic human resource management principles

Instructor Description: This class supported by an Educational Mentor. Our educational mentors have worked or are working in the subject they mentor. Educational Mentors reviews student work, student progress, and interacts with students as needed. They respond to any questions or concerns you might have, as well as encouraging and motivating you to succeed.

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).

Requirements
Internet Access
• Broadband or high-speed internet access is required. 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
• Windows hardware configurations and processors are acceptable
• Mac computers MUST have Microsoft Window Operating Systems over Bootcamp (Bootcamp is a free download from Apple''s website)
• 1 GB RAM minimum recommended
• Operating Systems
-Windows XP, Vista or 7 and Mac OS X 10 or higher with Windows
• Web Browsers
-Google Chrome is highly recommended
-Internet Explorer is not recommended as it may not display certain menus and links
• Cookies MUST be enabled
• Pop-ups MUST be allowed (Pop-up Blocker disabled)
• Kindle Reader App
• Adobe PDF Reader
• Media Plug-ins (These may be required depending on your course media.)
• Adobe Flash Player
• Adobe Acrobat Reader, Apple Quicktime, Windows Media Player, &/or Real Player
• PowerPoint Viewer

The following textbooks will be provided to each student upon registration:

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

Class Details

Sessions
Online 24/7

Location

Start Date:upon registration

Tuition: 

$3,695.00


Registration Closes On
Sunday, December 31, 2017 @ 12:00 AM

Schedule Information

Date(s) Class Days Times Location Instructor(s)
Online 24/7 TBD