- Description
- Objectives
- Outline
- Materials
- Certification
- Approvals
- 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.
Ed4Online has been approved as an Accredited Provider by the International Association for Continuing Education and Training (IACET). In obtaining this accreditation, Ed4Online has demonstrated that it complies with the ANSI/IACET Standard which is recognized internationally as a standard of good practice. As a result of the Accredited Provider status, Ed4Online is authorized to offer IACET CEUs for courses and programs that qualify under the ANSI/IACET Standard.
The Continuing Education Unit (CEU) was created by IACET as a measurement of continuing education. One (1) IACET CEU is equal to ten (10) contact hours of participation in an organized continuing education experience under responsible sponsorship, capable direction, and qualified instruction. Under IACET's care, the IACET CEU has evolved from a quantitative measure to a hallmark of quality training and instruction. For more information on IACET, visit iacet.org.
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
