| Instruction Set 1 Learning Strategies Advantages of learning at home; study materials; types of examinations; accessing and using our website; determining what kind of learner you are; establishing a study schedule; study tips; preparing for and taking examinations.
 Introduction to Catering Catered events; levels of catering; assessing clients' needs; written agreements.
 Instruction Set 2 Dynamics of Catering Wine and beverages; table service; beverage service; importance of etiquette; fast cleanup.
 Food Styles of Catering Garnishing techniques; food presentation styles and design techniques.
 Alcoholic Beverages Marketing strategies to maximize profitability; efficient bar layout and operation; intoxication warning signs; legal concerns.
 Instruction Set 3 The Gourmet Kitchen Kitchen layout and design; buffet presentation; buffet design and setup; goals of presentation; simple garnishes; basic and advanced presentation.
 The Culinary Professional French kitchen brigade; food-borne illnesses; balanced diets; developing a foundation of flavor; nutrition and food science; food and kitchen safety; measuring ingredients; converting recipe yields; calculating edible portion quantity and cost; identifying kitchen equipment and its uses.
 Textbook: The Professional Chef Video: Chef Skills Supplements: • Cooking Lab: Seared Beef
 • Cooking Lab: Caramelized Onion Frittata
 Instruction Set 4 Stocks, Sauces, and Soups Identification and uses of bouquet garni, sachet d'épices, mirepoix, and clarified butter; preparation of stocks and sauces; soup ingredients and preparation.
 Fruits, Vegetables, and Herbs Identifying fruits, vegetables, and herbs; basic vegetable preparation; decorative techniques; cooking methods for vegetables; effects of herbs in recipes.
 Supplement: Cooking Lab: Stir-Fried Beans Video: Stir-Fried Beans Instruction Set 5 Meat Mise en place for beef; elements of beef fabrication; basic beef cuts and cooking methods; basic veal cuts and cooking methods; cuts of lamb and pork; cooking methods for lamb and pork; elements of lamb fabrication; braising; principles of curing pork.
 Supplements: • Cooking Lab: Chateaubriand
 • Cooking Lab: Rack of Lamb
 Video: Filet with Red Wine Mushrooms  Instruction Set 6 Poultry and Game Poultry cuts; poultry fabrication and trussing; roasting, deep poaching, and sautéing poultry; identifying types of game.
 Supplement: Cooking Lab: Stuffed Chicken Breast Video: Stuffed Chicken Breasts  Instruction Set 7 Fish and Shellfish Identifying fresh and saltwater fish and shellfish; cleaning and preparing fish and shellfish; cooking methods.
 Supplement: Cooking Lab: Striped Sea Bass Video: Seared Tuna  Instruction Set 8 Grains, Legumes, and Pasta Identifying grains and legumes; cooking, simmering, and sorting grains; using dried and fresh legumes; cooking pasta; making fresh pasta.
 Supplement: Cooking Lab: Sesame Shiitake Noodles Instruction Set 9 Baking and Pastry Functions of baking ingredients; cooking sugar; whipping egg whites; yeast breads and quick breads; dessert sauces and creams; preparing pastry doughs and cookies.
 Supplement: Cooking Lab: Phyllo Pear Tart Instruction Set 10 Breakfast, Garde Manger, and World Cuisines Dairy products and eggs; cooking methods for eggs; omelets, souffles, and quiche; primary elements of garde-manger; creating charcuterie; culinary traditions of the Americas, Asia, and Europe.
 Supplement: Cooking Lab: Preparation of an Entire Meal |