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
Catering: Managing a Successful Business Operation
• Introduction to Catering
• Starting Your Catering Business
• Pricing for Profit
• Setting up the Catering Kitchen
• Staffing
• Marketing
• 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
