Cooking & Catering
( 25 Modules )

Module #1
Introduction to Cooking & Catering
Overview of the industry, career paths, and importance of cooking and catering skills

Module #2
Kitchen Essentials
Equipment, tools, and ingredients necessary for a commercial kitchen

Module #3
Food Safety and Hygiene
Principles and practices for maintaining a safe and clean kitchen environment

Module #4
Meal Planning and Menu Development
Creating menus, planning meals, and understanding dietary restrictions

Module #5
Cooking Techniques I
Basic cooking methods:roasting, grilling, sautéing, and boiling

Module #6
Cooking Techniques II
Advanced cooking methods:braising, stewing, and frying

Module #7
Stocks, Soups, and Sauces
Preparation and uses of stocks, soups, and sauces in catering

Module #8
Meat, Poultry, and Seafood
Preparation, cooking, and presentation of meat, poultry, and seafood dishes

Module #9
Vegetable and Starch Preparation
Preparation, cooking, and presentation of vegetable and starch dishes

Module #10
Desserts and Baked Goods
Preparation, baking, and presentation of desserts and baked goods

Module #11
Catering Operations
Logistics, planning, and execution of catering events

Module #12
Event Planning and Coordination
Planning, marketing, and coordinating catering events

Module #13
Food Styling and Presentation
Visual presentation and styling of dishes for catering events

Module #14
Wine and Beverage Pairing
Introduction to wine and beverage pairing principles

Module #15
Catering for Special Diets
Planning and preparing meals for special diets:gluten-free, vegan, etc.

Module #16
Catering Equipment and Supplies
Selection, maintenance, and use of catering equipment and supplies

Module #17
Catering Business Operations
Financial management, pricing, and marketing for a catering business

Module #18
Staff Management and Training
Recruiting, training, and managing staff for a catering business

Module #19
Marketing and Promotion
Developing a marketing strategy and promoting a catering business

Module #20
Social Media and Online Presence
Using social media and online platforms to promote a catering business

Module #21
Customer Service and Relations
Providing excellent customer service and building client relationships

Module #22
Crisis Management and Problem-Solving
Handling unexpected events and problems in catering operations

Module #23
Food Trend Forecasting
Identifying and incorporating current and future food trends into catering operations

Module #24
Sustainable Catering Practices
Implementing environmentally sustainable practices in catering operations

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Cooking & Catering career

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Cooking & Catering ( 25 Modules )

Cooking & Catering
( 25 Modules )