ED-CC-105 Professional Cooking & Catering Entrepreneur

Price: 
$3,400.00
Category: 
Creative Careers
Combined Hours: 
675
Course Type: 
Mentor Supported
Bundled Courses:
Professional Cooking Part I
Professional Cooking Part II
Professional Catering
Start Your Own Business
  • Description
  • Objectives
  • Outline
  • Materials
  • Certification
  • Approvals
  • System Requirements
  • Watch a Demo

Our online Professional Cooking & Catering Entrepreneur Program 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 create that business.

Professional Cooking Part I

The food-service industry continues to expand with a wide variety of new restaurants opening every day. Learn the cooking 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 two part 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.

Professional Cooking Part II

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, Part I will take you through the full spectrum of food preparation and presentation while inspiring you to create recipes of your very own.

Professional Catering

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!

Prerequisite(s): None

Start Your Own Business

Have you ever eaten a Mrs. Fields cookie? Used an Apple computer? Listened to a hip-hop CD? Entrepreneurs brought these products to your world. People that start their own businesses and work for themselves are called entrepreneurs. For an entrepreneur the sky is the limit as far as earnings are concerned. An entrepreneur is someone who has recognized an opportunity to start a business that other people may not have noticed -- and jumps at it skillfully. Entrepreneurs can shape and create an opportunity where others see little or nothing -- or see it too early or too late.

This “Start Your Own Business” class will help you create the business you want. Throughout this course you will be working on your business plan and creating a quick comprehensive overview of the elements you want in your new business.

Prerequisite: None

 

** Course Subject to Change.

Professional Cooking Part I

After completing this course, you should be able to:

  • Identify proper food handling, measurements and how to create a balanced diet
  • Recognize the principles of cooking and food science
  • Recall the steps for preparing stocks, sauces and soups
  • List the basics for properly handling vegetables
  • Identify the structure of various meats and proper cooking techniques

Professional Cooking Part II

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 puddings

Professional Catering

After completing this course, you should be able to:

  • Recall the different methods and styles of catering
  • Identify steps for building a client base and engaging customers
  • List strategies for planning and managing an event
  • Choose methods for controlling risk and guiding employee behavior
  • Recognize conflict resolution strategies and basic human resource management principles

Start Your Own Business

After completing this course, you should be able to:

  • Define entrepreneurship
  • List the steps for developing a business plan
  • Recall methods for forming a financing strategy
  • Recognize the fundamentals of commercial law
  • Differentiate between potential strategies for growing your business

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.**

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.**

Start Your Own Business

Start Your Own Business Module 1     
Entrepreneurial Pathways

  • Defining Entrepreneurship
  • What Entrepreneurs Do
  • Free Enterprise Economies
  • Finding & Evaluating Opportunity
  • Examining Profits
  • Creating Business from Opportunity
  • Creating a Feasibility Analysis
  • Developing a Business Plan
  • Defining Your Business
  • Analyzing Your Competitive Advantage
  • Viability Testing
  • Valuing a Business

Start Your Own Business Module 2   
Integrated Marketing

  • Exploring Your Market
  • Marketing vs. Selling
  • Market Research
  • Market Segments
  • Positioning Your Product or Service
  • Developing Your Marketing Plan
  • Marketing Mix
  • Pricing Your Products
  • Breakeven Analysis
  • Smart Selling
  • Effective Customer Service
  • Principles of Selling
  • Successful Sales Calls
  • Customer Relationship Management

Start Your Own Business Module 3       
Cost Analysis

  • Understanding & Managing Costs
  • Identify Required Investment
  • Analyze Fixed Operating Costs
  • Calculate Gross Profit
  • Financial Record Keeping
  • Financial Statements
  • Income Statements
  • Examining a Balance Sheet
  • Financial Ratio Analysis
  • Calculating Return on Investment
  • Same-Size Analysis
  • Quick, Current & Debt Ratios

Start Your Own Business Module 4     
Financing Strategy

  • Cash Flow Management
  • Cash vs. Profits
  • Cash Flow Statement
  • Cash Budget
  • Taxes
  • Filing Tax Returns
  • Financing Preferences
  • Types of Business Financing
  • Debt vs. Equity Financing
  • Identifying Sources of Capital
  • Stocks & Bonds as Investments

Start Your Own Business Module 5    
Operating For Success

  • Addressing Legal Issues
  • Managing Risk
  • Business Legal Structures
  • Contracts
  • Commercial Law
  • Intellectual Property
  • Protecting Tangible Assets
  • Operations in a Business
  • Production-Distribution Chain
  • Supply Chain Management
  • Managing Suppliers
  • Managing Inventory
  • Facilities Location & Design

Start Your Own Business Module 6
Growing Your Business

  • Management
  • 10 Basic Tasks Handled by Managers
  •  Leadership Styles
  • Organizational Cultures
  • Organizational Structure
  • Human Resources Management
  • Ethical Leadership
  • Incorporating Social Responsibility
  • Ethical Practices
  • Growing Your Business
  • Franchising
  • Licensing
  • Cashing in Your Brand
  • Methods for Valuing a Business

**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 for an entry-level position in the field and to sit for the NCCB national certification exam to become a Certified Catering Associate (CCA).

 International Association for Continuing Education and Training (IACET)

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

While our courses are accessible through multiple mobile learning platforms, some courses may include a CD or DVD with the Textbook, so you may need access to a computer with CD-ROM or DVD Drive.

 

PC Software Requirements

  • Operating Systems - Windows 7 or higher
  • Microsoft Office 2007 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)
  • Kindle Reader App is 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)
  • Kindle Reader App is 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
  • Courses that include a CD-ROM or DVD may require an external drive and Parallels software to view.