- Description
- Objectives
- Outline
- Materials
- Certification
- System Requirements
- Watch a Demo
Our online Cooking & Catering Professional Certification Course will help you learn the cooking, baking, and catering principles you need to plan great dishes and menus in order to operate a successful catering business; while also helping you to learn the skills and techniques needed to market that business.
After completing this course, you should be able to:
- Type quickly and correctly
- Identify the transcription format for civil litigation
- Identify the transcription format for probates
- Identify the transcription format for family law
- Identify the transcription format for legal instruments
Professional Catering
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
**Outlines are subject to change, as courses and materials are updated.**
Professional Cooking Part I
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
- Measurement
- Kitchen Math
- Nutrients
- Balanced Diets and Menus
Professional Cooking Module 3
Principles of Cooking and Food Science
- What is Heat?
- Emulsions
- Heat Management
- Conventional Cooking Methods
- Building Flavor Profiles
- Using Herbs and Spices
- Mise En Place
- Using the Knife
Professional Cooking Module 4
Stocks
- Ingredients
- Procedures
- Reductions and Glazes
- Convenience Bases
Professional Cooking Module 5
Sauces and Soups
Sauce Structure
Sauce Families
Sauce Production
Understanding Soups
Clear Soups
Thickened 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, Pasta
- Understanding Potatoes
- Cooking Potatoes
- Dried Legumes
- Grains
- Pasta
- Noodles
- Dumplings
Professional Cooking Module 8
Cooking Methods for Meat, Poultry, Fish
- Roasting and Baking
- Simmering and Submersion Poaching
- Barbecuing
- Pan-Frying
- Steaming
- Composition and Structure
- Cooking and Handling Meats
- Cooking Meats and Game
Professional Cooking Part II
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
**Outlines are subject to change, as courses and materials are updated.**
Principles of Marketing
Principles of Marketing Module 1
Marketing Fundamentals
- What is Marketing and Value
- The History of Marketing
- Who Does Marketing?
- Delivering Customer Value
- Marketing Benefits Society
- The Value Proposition
- Strategic Planning
- Developing Organizational Objectives
- Strategic Portfolio Planning
Principles of Marketing Module 2
Consumer and Business Buying Behavior
- Factors that Influence Consumers’ Buying Behavior
- Stages in the Buying Process
- The Marketing Process: Crucial to Business Operations
- Situation Analysis
- Characteristics of Business to Business Markets
- B2B E-Commerce and Social Media Marketing
- International B2B Markets and Ethics in B2B Markets
Principles of Marketing Module 3
Market Segmenting, Targeting, and Positioning
- Targeted Marketing VS. Mass Marketing
- Segmenting and Targeting
- How Markets are Segmented
- Segmenting by Demographics
- Segmenting by Geography
- Selecting Target Markets
- Choosing Number of Markets to Target
- Positioning and Repositioning Offerings
Principles of Marketing Module 4
Product and Service Decisions
- What Comprises an Offering?
- Product, Price, and Service
- Product-Dominant Approach
- Service-Dominant Approach
- Types of Consumer Offerings
- Types of Business-to-Business Offerings
- Branding, Labeling, and Packaging
Principles of Marketing Module 5
Offerings and Marketing Channels
- New Offering Development Process
- Managing Products over the Course of the Product Life Cycle
- Marketing Channels and Channel Partners
- Typical Marketing Channels
- Functions Performed by Channel Partners
- Distribution
- Managing Inventory
- Marketing Channel Strategies
- Channel Dynamics
Principles of Marketing Module 6
Supply Chains
- Outsourcing and Offshoring
- Sourcing Strategies
- Supply Chain
- Product Tracking
- Demand Planning
- Inventory Control
- Warehousing and Transportation
- Track and Trace Systems
Principles of Marketing Module 7
Integrated Marketing Communications
- Consumer Purchasing Behavior
- Marketing Information Systems
- Marketing Research and Market Intelligence
- Integrated Marketing Communications
- Promotion (Communication) Mix
- Communication Process
- Message Strategies
- Advertising and Direct Marketing
- Public Relations
Principles of Marketing Module 8
Digital Marketing and Professional Selling
- Technological Factors
- Email Marketing
- E-Commerce Marketing
- Social Media Marketing
- Mobile Marketing
- Professional Selling
- Sales Metrics
- Ethics in Sales and Sales Management
- Outsourcing the Sales Function
Principles of Marketing Module 9
Customer Satisfaction and Price
- Customer Satisfaction, Loyalty, and Empowerment
- Ethics, Laws, and Customer Empowerment
- Pricing Framework
- Firm’s Pricing Objectives
- Factors that Affect Pricing Decisions
- Pricing Strategies
- Product Costs
- Price Adjustments
Principles of Marketing Module 10
The Marketing Plan
- Marketing Planning Roles
- Functions of a Marketing Plan
- Budget
- Forecasting
- Ongoing Marketing Planning and Evaluation
- The Marketing Audit
- Basic Principles of Marketing: Putting It All Together
**Outlines are subject to change, as courses and materials are updated.**
All course materials included.
Professional Catering
Upon successful completion of our Professional Catering course, students will be prepared, in part, to sit for the National Association for Catering & Events (NACE) CPCE certification exam. Eligible candidates must have also worked in the catering & events industry full time within the past three years and have attended 30 hours of professional development in the past five years.
Note: This course is not affiliated with, nor has it been endorsed by the National Association for Catering & Events.
Internet Connection
- Broadband or High-Speed - DSL, Cable, and Wireless Connections
*Dial-Up internet connections will result in a diminished online experience. Classroom pages may load slowly and viewing large audio and video files may not be possible.
Hardware Requirements
- Processor - 2GHz Processor or Higher
- Memory - 1 GB RAM Minimum Recommended
PC Software Requirements
- Operating Systems - Windows 7 or higher
- Microsoft Office 2013 or higher. Also, you could use a general Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
- Internet Browsers - Google Chrome is highly recommended
- Cookies MUST be enabled
- Pop-ups MUST be allowed (Pop-up Blocker disabled)
- The Kindle Reader App or VitalSource Bookshelf App are needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
- PowerPoint Viewer (if you do not have PowerPoint)
- Adobe PDF Reader
- QuickTime, Windows Media Player &/or Real Player
MAC Software Requirements
- Operating Systems - Mac OS x 10 or higher with Windows
- Mac office programs or a Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
- Internet Browsers- Google Chrome is highly recommended
- Cookies MUST be enabled
- Pop-ups MUST be allowed (Pop-up Blocker disabled)
- The Kindle Reader App or VitalSource Bookshelf App are needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
- PowerPoint Viewer (if you do not have PowerPoint)
- Adobe PDF Reader
- Apple QuickTime Media Player
