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Cooking and Catering

Distance Learning Course Summary
Home » Creative Careers » Cooking & Catering
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Cooking and Catering

Stratford's Cooking and Catering course has all the ingredients you need to get started toward learning important fundamentals that could help you start an exciting, new career. This course begins with a general introduction to food service, then focuses primarily on food preparation, general cooking techniques and baking, then ends with a section entirely on professional catering.

Whether you are thinking about starting a catering business of your own or just want to learn more about how to cook, Stratford's cooking and catering course can help.

According to the U.S. Department of Labor, the median annual salary for cooks is $27,250.*

A cooking and catering salary can vary depending on the place of employment, educational attainment, and the specific duties performed.

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
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
Salads and Dressings
Breakfast Foods and Beverages
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

Catering: Managing a Successful Business Operation
Introduction to Catering
Starting Your Catering Business
Pricing for Profit
Setting up the Catering Kitchen
Event Planning
Training and Table Service
Food Preparation and Service Options
Dining Room and Beverage Management
Sample Menus and Service
Recipes for Catering

This educational program is an introductory course designed to help students gain knowledge necessary for the vocational application of this subject.

We take great pride in providing you with the most up-to-date textbooks and equipment. One or more of the above-mentioned subjects may, therefore, change if updating becomes necessary during the course of your studies. The order in which the course material is presented may vary.

*Bureau of Labor Statistics, U.S. Department of Labor, Occupational Outlook Handbook, 2021 Edition
Cooking and Catering Course

"This course has definitely met and exceeded my expectations. I have not received formal culinary training, but with the information I received from this course, I truly believe I can compete with those who have."

Samuel G.