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
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