: The Professional Cooking & Catering course equips learners with the culinary techniques and business expertise needed to succeed in professional kitchens or launch a catering enterprise. Through interactive, multimedia instruction, learners master foundational cooking methods, baking, vegetarian and meat preparation, and elegant food presentation, while also building skills in menu planning, event coordination, catering operations, and business management. The program blends hands?on culinary training with practical business insight for aspiring chefs and catering entrepreneurs.
: 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!
: Upon successful completion of this course, learners will be eligible to sit for the NCCB national certification exam to become a Certified Catering Associate (CCA).
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Lesson 1
Module 1: The Cooking Industry Foundations
Food?service industry overview, kitchen organization, sanitation and safety, tools and equipment, cooking principles, heat management, and flavor development.
Module 2: Planning and Organizing Production
Menu building, recipes and costing, nutrition fundamentals, knife skills, mise en place, and preparation methods.
Module 3: Stocks, Sauces, and Soups
Stock production, sauce fundamentals, thickening methods, sauce families, soup classifications, and service.
Module 4: Meats and Game
Meat selection, fabrication, storage, doneness, and cooking methods including roasting, baking, and braising.
Module 5: Poultry and Game Birds
Handling, cutting, storage, trussing, and cooking techniques across dry? and moist?heat methods.
Module 6: Fish and Shellfish
Seafood identification, handling, cutting, cooking methods, and raw preparations.
Module 7: Vegetables, Legumes, and Grains
Quality control, storage, cooking techniques, potatoes, and vegetarian menu planning.
Module 8: Salads, Sandwiches, and Hors d’Oeuvres
Salad dressings, salads, sandwiches, spreads, fillings, canapés, relishes, and dips.
Module 9: Breakfast, Cured Foods, and Cold Dishes
Egg cookery, breakfast items, curing and smoking, pâtés, terrines, and cold food service.
Module 10: Baking Breads
Baking principles, ingredients, yeast products, mixing methods, breads, rolls, and quick breads.
Module 11: Desserts and Pastry
Cakes, cookies, pies, pastries, custards, puddings, and dessert sauces.
Module 12: Introduction to Catering
Catering types and segments, client relations, pricing, profit, market analysis, and growth strategy.
Module 13: Getting Started in Catering
Client acquisition, marketing and social media, operational functions, and implementation.
Module 14: Catering Operations
Menu execution, purchasing, receiving, organizing events, and management tasks.
Module 15: Catering Equipment and Service Styles
Equipment planning, rentals, workstations, service styles, uniforms, and room layouts.
Module 16: Control, Legalities, and Risk Management
SOPs, cash flow, insurance, legal issues, safety, beverage planning, and site inspections.
Module 17: Catering Management and Human Resources
Conflict resolution, negotiation, sustainability practices, HR fundamentals, recruiting, and employment laws.
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