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Hospitality, Travel & Creative Program ►Professional Cooking & Catering Certificate Program




This training program combines a two course training track:

  • Professional Cooking
  • Professional Catering

The Cooking 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. 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.


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 rapid growth in the educational and health services industries—where their employment is concentrated. Offices, schools, and hospitals increasingly contract out their food services in an effort to make institutional food more attractive to office workers, students, staff, visitors, and patients. Much of the growth of these workers will be in contract food service establishments that provide catering services or food management and staff for employee dining rooms, sports complexes, convention centers, and educational or health care facilities.


Professional Cooking 270 Hours


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 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 pudding

Professional Catering 180 Hours


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


Professional Cooking Module 1

The Food Service Industry

  • History of Modern Food Service
  • Organization of Modern Kitchens
  • Standards of Professionalism
  • Sanitation
  • 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
  • The Written Recipe
  • Measurement
  • Converting Recipes
  • Food Cost Calculations
  • Controlling Food Costs
  • Nutrients
  • The Balanced Diet
  • Cooking Healthful Meals


Professional Cooking Module 3

Principles of Cooking and Food Science

  • What is Heat?
  • Emulsions
  • Heat Management
  • Conventional Cooking Methods
  • Microwave Cooking
  • Building Flavor Profiles
  • Using Herbs and Spices
  • Mise En Place
  • Using the Knife
  • Preparation for Frying

Professional Cooking Module 4

Stocks and Sauces

  • Ingredients
  • Procedures
  • Reductions and Glazes
  • Convenience Bases
  • Understanding Sauces
  • Roux
  • Thickening Agents
  • Finishing Techniques
  • Sauce Families
  • Production

Professional Cooking Module 5

Soups

  • Understanding Soups
  • Service of Soups
  • Broths
  • Consomme
  • Vegetable Soups
  • Thick Soups
  • Cream Soups
  • Puree Soups
  • Bisques
  • Chowders
  • Specialty Soups

Professional Cooking Module 6

Vegetables

  • Controlling Texture Changes
  • Controlling Flavor Changes
  • General Rules of Vegetable Cookery
  • Handling Vegetables
  • Fresh Vegetables
  • Storage
  • Boiling and Steaming
  • Sauteing and Pan-Frying
  • Braising
  • Deep-Frying

Professional Cooking Module 7

Potatoes, Legumes and Cooking Methods for Meat

  • Cooking Potatoes
  • Dried Legumes
  • Grains
  • Pasta
  • Noodles
  • Dumplings
  • Roasting and Baking
  • Barbequing
  • Simmering and Submersion Poaching
  • Pan and Deep Frying

Professional Cooking Module 8

Cooking Meats and Game

  • Composition
  • Structure
  • Inspection and Grading
  • Aging
  • Understanding Basic Cuts
  • Bone Structure
  • Tenderness
  • Doneness
  • Cooking Variety Meats
  • Game and Specialty Meats

Professional Cooking Module 9

Poultry and Game Birds

  • Composition and Structure
  • Inspection and Grading
  • Classification and Market Forms
  • Handling
  • Storage
  • Doneness
  • 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
  • Shellfish
  • Mollusks
  • Cephalopods
  • Crustaceans
  • Miscellaneous Seafood
  • Cooking Approaches
  • Steaming
  • 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
  • Breads
  • Spreads
  • Fillings
  • Types of Sandwiches
  • Making Sandwiches

Professional Cooking Module 12

Hors d'Oeuvres and Breakfast

  • Serving Hors d’Oeuvres
  • Canapes
  • Cocktails
  • Relishes
  • Dips
  • Cooking Eggs
  • Pancakes
  • Waffles
  • French Toast
  • Cereals
  • Breakfast Meats

Professional Cooking Module 13

Dairy and Cooking for Vegetarian Diets

  • Milk
  • Cream
  • Butter
  • Cheese
  • Coffee
  • Tea
  • Understanding Vegetarian Diets
  • Menus for Vegetarian Diets

Professional Cooking Module 14

Sausages, Cold Foods and Presentation

  • Curing
  • Smoking
  • Pates
  • Terrines
  • Aspic
  • Special Forcemeat Dishes
  • Hot Food Presentation
  • Cold Food Presentation
  • Buffet Arrangement
  • Buffet Appearance

Professional Cooking Module 15

Baking Principles

  • Formulas and Measurement
  • Mixing
  • Gluten Development
  • The Baking Process
  • Staling
  • 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
  • Formulas
  • Understanding Cake Making
  • Cake Formula Types
  • Baking
  • Cooling
  • Common Cake Faults
  • Altitude Adjustments
  • Scaling

Professional Cooking Module 17

Cookies, Pies and Puddings

  • Cooking Characteristics
  • Types and Makeup Methods
  • Panning
  • Assembly
  • Fillings
  • Puff Pastry
  • Éclair Paste
  • Meringues
  • Fruit Desserts
  • Custards
  • Frozen Desserts

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

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).

Required Materials:

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

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