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Apprentice Mode
10 Modules / ~100 pages
Wizard Mode
~25 Modules / ~400 pages
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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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