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.
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
Upon completion of this program, learners will be able to:
Professional Cooking – Part I
Apply proper food handling, measurement techniques, and balanced nutrition principles
Explain core cooking principles and basic food science concepts
Prepare foundational stocks, sauces, and soups
Handle and cook vegetables using appropriate techniques
Identify meat structures and apply proper cooking methods
Professional Cooking – Part II
Prepare and cook fish, poultry, and vegetarian dishes
Create salads, sandwiches, and breakfast items using standard techniques
Apply buffet preparation and food presentation principles
Follow fundamental baking principles and formulas for breads and cakes
Identify and prepare common cookies, pies, puddings, and desserts
Professional Catering
Compare catering styles, formats, and service models
Build and engage a client base through effective marketing strategies
Plan, organize, and manage catering events
Apply risk management and employee supervision practices
Use conflict‑resolution and human resource management principles
Evaluate the advantages and challenges of starting a catering business
Develop a business plan and structure a catering operation
Apply time‑management strategies for successful event execution
Upon completion, learners are eligible to sit for the CPCE certification exam.
This class is an independent-study course. Students will have all the resources needed to successfully complete the course within the online material. A student helpdesk is available for technical support during the course enrollment.