An Introduction to Cooking and Catering
• A Brief History of Cooking and the Culinary Arts
• Food Service Concepts Today
• Menu Planning and Development
• Standardization Practices, Sanitation, and Safety
• Restaurant Tools and Equipment
• Types of Restaurants
• Introduction to Food Service Work Stations and Areas
• Dining Room Organization
Cooking Principles and Procedures
• Influences on modern cuisine
• Kitchen organization
• Standards of professionalism
• The safe workplace and injury prevention
• Sanitation
• Tools and equipment
• Basic cooking methods
• Mise en place
• Herbs, spices, and seasonings
• The recipe
• Stocks, sauces, and soups
Cooking Meats, Fish and Poultry
• Choosing Quality Beef, Veal and Pork
• Methods of Cooking Beef and Veal
• Methods of Cooking Pork
• Choosing Quality Fish
• Methods of Cooking Fish
• Choosing Quality Poultry
• Methods of Cooking Poultry
• Specialty Seafood and Meats
Cooking Vegetables, Grains and Sides
• Cooking with Vegetables
• Cooking with Potatoes
• Rice and Grains
• Pasta
• Salads and Dressings
• Eggs
• Breakfast Foods and Beverages
• Sandwiches
• Dairy Products
Fundamentals of Baking Science
• Measures and Temperature
• Methods of Heat Transfer
• Sensory Properties of Food
• Grains, Flours, and Gluten
• Sugar and Other Sweeteners
• Fats, Oils, and Emulsifiers
• Eggs and Leavening Agents
• Thickening and Gelling Agents
• Milk, Nuts, and Seeds
• Cocoa and Chocolate Products
• Fruit and Fruit Products
• Natural and Artificial Flavorings
• Baking for Health and Wellness
Professional Catering
• Types of Catering
• Choosing Your Client
• Social Media Marketing
• The Seven Functions of Catering
• Planning--The Basic Catering Management Function
• Operations--Execution of Tasks
• Organizing the Event
• Catering Equipment
• Implementing
• Controlling
• Understanding Risk Management, Insurance and Legal Issues
• Beverage Management
• Conflict Resolution
• Sustainable Catering: One Ecological Step at a Time
• Human Resource Management