: This comprehensive Professional Cooking and Catering program guides learners from essential culinary fundamentals through advanced cooking techniques and into catering and business operations. Through progressive coursework, students develop practical kitchen skills, an understanding of food science, and the planning, management, and entrepreneurial knowledge needed to succeed in professional kitchens and catering environments.
: Upon completion, learners are eligible to sit for the CPCE certification exam.
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Lesson 1
Professional Cooking – Part I & II
Module 1: Foundations of the Food Service Industry
Module 2: Menus, Nutrition, and Kitchen Math
Module 3: Principles of Cooking & Food Science
Module 4: Stocks, Sauces, and Soups
Module 5: Vegetables, Grains, and Pasta
Module 6: Meat, Poultry, and Seafood
Module 7: Bakery and Desserts
Module 8: Presentation and Cold Foods
Professional Catering
Module 1: Introduction to Catering Operations
Module 2: Planning and Operations
Module 3: Catering Equipment and Service
Module 4: Control, Legalities, and Risk Management
Module 5: Leadership and Sustainability
Start Your Own Catering Business
Module 1: Starting Your Business
Module 2: Legal, Pricing, and Marketing Strategies
Module 3: Financial Management and Growth
Module 4: Executing Events with Confidence
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