Introduction to Cooking & Catering
( 24 Modules )

Module #1
Introduction to Cooking & Catering
Overview of the course, importance of cooking and catering, and career opportunities

Module #2
Kitchen Essentials
Kitchen layout, utensils, equipment, and safety guidelines

Module #3
Meal Planning and Menu Design
Principles of meal planning, menu design, and recipe selection

Module #4
Food Safety and Hygiene
Importance of food safety, personal hygiene, and kitchen sanitation

Module #5
Stocks, Soups, and Sauces
Basic stock preparation, soups, and sauces

Module #6
Meat and Poultry Preparation
Handling, cutting, and cooking meat and poultry

Module #7
Vegetable Preparation
Selection, preparation, and cooking of vegetables

Module #8
Starches and Grains
Preparation and cooking of starches and grains (rice, pasta, etc.)

Module #9
Baking and Pastry Fundamentals
Introduction to baking and pastry making

Module #10
Breakfast and Brunch Preparation
Preparing breakfast and brunch dishes

Module #11
Sandwich and Panini Preparation
Art of sandwich making and panini preparation

Module #12
Salads and Cold Dishes
Preparation of salads, cold soups, and cold dishes

Module #13
Catering and Event Planning
Introduction to catering and event planning

Module #14
Food Presentation and Plating
Techniques for visually appealing food presentation and plating

Module #15
Dietary Restrictions and Special Diets
Accommodating dietary restrictions and special diets (vegan, gluten-free, etc.)

Module #16
Hors doeuvres and Appetizers
Preparing hors doeuvres and appetizers for events

Module #17
Buffet and Banquet Service
Setting up and serving buffet and banquet-style events

Module #18
Wine and Beverage Pairing
Introduction to wine and beverage pairing with food

Module #19
Kitchen Management and Operations
Managing kitchen operations, inventory, and supply chain

Module #20
Food Costing and Pricing
Understanding food costing and pricing for menus and events

Module #21
Marketing and Promoting Your Catering Business
Marketing and promoting your catering business

Module #22
Health and Safety Regulations
Understanding health and safety regulations for food businesses

Module #23
Sustainable and Eco-Friendly Catering
Principles of sustainable and eco-friendly catering practices

Module #24
Course Wrap-Up & Conclusion
Planning next steps in Introduction to Cooking & Catering career

WIZAPE

ONLINE RESOURCES

ABOUT WIZAPE

ONLINE PORTAL

Our priority is to cultivate a vibrant community before considering the release of a token. By focusing on engagement and support, we can create a solid foundation for sustainable growth. Let’s build this together!

We're giving our website a fresh new look and feel! 🎉 Stay tuned as we work behind the scenes to enhance your experience.
Get ready for a revamped site that’s sleeker, and packed with new features. Thank you for your patience. Great things are coming!

CONTACT-US PRIVACY POLICY

Introduction to Cooking & Catering ( 24 Modules )

Introduction to Cooking & Catering
( 24 Modules )