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    Professional Cooking & Catering

    36 Students Enrolled
    36 Students Enrolled

    Additional information

    Hours: 450
    Duration: 12 months

    Language: English

    Data sheet

    Certification included

    To request more information, you can contact us via online chat, our website contact form, or toll free at 1-855-201-6910.

    Online courses are accessible 24/7/365 and self-paced, allowing you to progress at your own pace on your own schedule. They can be taken from anywhere in the world from the comfort of your own home. Classroom courses have a set schedule of the days and times the courses will be held, and you must attend during those specific times.

    Find out if online learning is right for you by contacting our team of registration advisers. Our team is available to answer any of your questions about taking an online course before you commit to enrolling. We will walk you through what to expect to ensure you are making the right decision. You can contact a registration adviser today via online chat, our website contact form, or toll free at 1-855-201-6910.

    No, you are not required to have a diploma or higher education degree to enroll in an online course. However, some occupations may require minimum educational thresholds for employment or certification. For more information on your desired career requirements, please contact us via online chat, our website contact form, or toll free at 1-855-201-6910.

    To take an online course, you will need to have access to an internet connection and an internet ready device such as a laptop, PC, or tablet. For course specific requirements, please visit the course page or contact a registration adviser today.

    Our courses are developed with multiple formats including text, audio, video, and interactivity. Our courses also include multiple resources and tools which can include flashcards, games, activities, and more.

    No, you can take the online courses from anywhere in the world.

    We participate in several financial assistance options including third party funding, both military and non-military. To request more information on the financial assistance options available and check your eligibility, contact us via online chat, our website contact form, or toll free at 1-855-201-6910.

    Duration is the amount of time you will receive access to your course. Durations vary by course and range between 1 month and 12 months. If you complete your course before your duration ends you will continue to have access to your course until the duration period ends.

    Many of our career training programs include certification vouchers. This means that at the successful completion of your course, at no additional charge, you will receive an exam voucher for the corresponding industry certification. This voucher will allow you to register and sit for the appropriate certification exam to obtain your industry credential.

    Our online courses are open enrollment, so you can start immediately. If you are using any third-party funding to cover your course tuition, your start date may be a future date determined by your funding program.

    Once enrolled, you will be assigned a client adviser who will provide you with customer and technical support. Your client adviser will supply you with your course access information, any needed materials, and be available to answer any questions you have during your training experience. They will regularly check-in with you to monitor your progress and assist you with staying on track. You will also be assigned to a course mentor who will provide curriculum support throughout your training. Your mentor is available to answer any questions you have on your course curriculum, will monitor your progress and understanding of the curriculum, and may give assignments or quizzes.

    If you experience any trouble accessing your course including technical issues or lost login credentials, please contact your client adviser at helpdesk@worldeducation.net.

    We strive to provide a fully online experience for students however some of our training courses include physical materials or equipment. Courses that have materials shipped directly to students will be shipped within 7 business days of registration. Some training courses have material for different sections and these courses may require multiple shipments as you completed stages of your course.

    Our goal for students is to successfully complete their training course and achieve their career goals. We understand that extenuating circumstances can interfere with your ability to complete your course in the duration given. Because of this we have free or low-cost extensions available for our courses upon request. To discuss or request an extension please contact your client adviser at helpdesk@worldeducation.net.

    Upon successful completion of your course and fulfillment of any outstanding financial obligations, you will receive your certificate of completion. Certificates are provided to you within 30 days of completion. Your certificate will validate the training course you completed with a stamp of completion.

    Students that successfully complete our career training programs are assigned a career development adviser who will coordinate placement at a local externship or hands on opportunity. These opportunities are optional and may vary based on availability and occupation. Your career development adviser will also provide job search services such as: resume building, mock interviews, job opportunity resources, and more. Our professional enrichment courses do not come with a career adviser or career services.

    Program Description

    This professional cooking and catering course is designed for anyone who wants to learn how to cook on a professional level and how to start a catering business. With the right kind of knowledge and skills, you can make a successful career in doing what you love. In this interactive and multimedia-rich course, you’ll learn various cooking skills that’ll allow you to enter the professional cooking scene. Here are some of the skills you’ll learn. • Methods and techniques used to create hundreds of contemporary and traditional recipes • How to cook meat, game, and poultry • How to prepare vegetarian dishes • How to bake cakes, pastries, and pies • How to present your dishes This course doesn’t only teach how to cook. It also teaches you various skills and techniques that you must know if you want to know how to start a catering business. Therefore, you’ll learn how to: • Plan an event (a step-by-step process) • Develop a complete menu • Manage your employees and clients • Apply workable solutions to possible problems We understand that it’s challenging to learn cooking techniques without any visual and audio aids. With that in mind, we ensured to incorporate multimedia presentations, which include both audio and video, to create a more comprehensive and engaging learning process.

    Learning Objectives

    After completing this course, you should be able to: • Identify the common kitchen setup and equipment • Identify the steps for creating soups, sauces, and stocks • Identify the steps for cooking meat, poultry, and fish • Identify methods for creating salads, dressings, dips, and hors d’oeuvres • Identify methods for preparing breads, cakes, pies, and desserts • Comprehend different types of catering and their components • Identify methods for building a client base and engaging customers • Identify the steps involved in the catering operation • Identify methods for controlling risk and guiding employee behavior • Identify conflict resolution strategies and basic human resource management principles

    Courses Included

    • Professional Catering
    • Professional Cooking


    Professional Cooking Module 1 The Cooking Industry • Food-Service Industry • Kitchens Organization • Sanitation • Food Hazards • Food Storage • Safety • Preventing Injury • Tools • Cooking Equipment • Processing Equipment • Basic Principles of Cooking • Heat Management • Food Science • Molecular Gastronomy • Cooking Methods • Building Flavor Professional Cooking Module 2 Planning and Organizing Production • Building the Menu • Recipes • The Written Recipe • Cost Management • Food Cost Calculations • Nutrition • Nutrients • The Balanced Diet • Cooking Healthful Meals • Preliminary Cooking and Flavoring • Using the Knife • Mise en Place • Preparation for Frying • Handling Convenience Foods Professional Cooking Module 3 Stocks, Sauces, and Soups • Stock Procedures • Stock Ingredients • Understanding Sauces • Roux • Thickening Agents • Finishing Techniques • Sauce Families • Reductions and Glazes • Convenience Bases • Classification of Soups • Service of Soups • Clear Soups • Vegetable Soups • Cream Soups • Broths • Thick Soups • Bisques • Specialty Soups Professional Cooking Module 4 Meats and Game • Understanding Meats and Game • Inspection and Grading • Basic Quality Factors • Aging • Basic Cuts • Selecting Meats • Fabricating Meats • Bone Structure • Tenderness • Doneness • Game and Specialty Meats • Storage of Meats • Cooking Meats and Game • Roasting • Baking • Braising Professional Cooking Module 5 Poultry and Game Birds • Composition and Structure • Inspection and Grading • Cutting Up Chicken • Classification and Market Forms • Handling and Storage • Trussing Methods • Roasting and Baking • Broiling and Grilling • Pan-Frying and Deep Frying • Simmering and Poaching • Braising • Dressings and Stuffings Professional Cooking Module 6 Fish and Shellfish • Fin Fish • Composition and Structure • Cutting Fish • Varieties and Characteristics • Mollusks • Cephalopods • Crustaceans • Baking • Broiling and Grilling • Deep-Frying • Poaching and Simmering • Steaming and Mixed Cooking Techniques • Seafood Served Raw Professional Cooking Module 7 Vegetables, Legumes, and Grains • Controlling Quality Changes During Cooking • General Rules of Vegetable Cookery • Standards of Quality in Cooked Vegetables • Fresh Vegetables • Processed Vegetables • Storage • Boiling and Steaming • Sauteing and Pan-Frying • Braising • Baking • Cooking Potatoes • Cooking for Vegetarian Dishes • Menus for Vegetarian Diets Professional Cooking Module 8 Salads, Sandwiches, and Hors d’Oeuvres • Salad Dressings • Oil and Vinegar Salad Dressings • Emulsified Dressings • Types of Salads • Sandwich Bread • Spreads • Fillings • Types of Sandwiches • Making Sandwiches • Serving Hors d’Oeuvres • Canapes • Cocktails • Relishes • Dips Professional Cooking Module 9 Breakfast, Cured Foods, and Cold Foods • Understanding Eggs • Pancakes and Waffles • French Toast • Breakfast Meats • Dairy Products • Coffee and Tea • Sausages • Curing and Smoking • Pates • Terrines • Handling and Service of Cold Dishes • Aspic and Chaud-Froid • Foie Gras • Rillettes Professional Cooking Module 10 Baking Breads • Principles of Baking • Formulas and Measurement • Baking Process • Scaling • Flours, Meals, and Starches • Fats • Liquids • Salt, Flavorings, and Spices • Sugars • Leavening Agents • Understanding Yeast Products • Mixing Methods • Bread and Roll Formulas • Quick Breads • Mixing and Production Methods Professional Cooking Module 11 Desserts • Understanding Cake Making • Cake Formula Types • Baking and Cooling • Creaming Method • Assembling and Icing Cakes • Cookie Characteristics and Their Causes • Cookie Types and Makeup Methods • Pies and Pastries • Pie Doughs • Fillings • Meringues • Fruit Desserts • Puff Pastry • Custards • Pudding • Dessert Sauces Professional Catering Module 1 Introduction to Catering • Types of Catering • Catering Management • Catering Segments • On/Off-Premise Catering • The Caterer and the Client • Taking an Event • Safeguards • Corporate Catering • Cost and Profit Relationship • The Catering Market • Mission Statement • Growing the Business Professional Catering Module 2 Getting Started • Choosing Your Client • Creating a Customer Base • Needs, Wants, Demands • Prospecting Strategies • Social Media Marketing • Types of Social Media • Engaging Customers • Standard Catering Website • The Seven Functions of Catering • Planning • Operations • Implementing Professional Catering Module 3 The Catering Operation • Planning • The Menu • Barriers to Planning • Successful Business Plan • Operational Tasks • Recipes • Convenience Foods • Branded Menu Items • Organizing the Event • Catering Management Tasks • Purchasing • Ordering and Receiving Professional Catering Module 4 Catering Equipment • Equipment and Design Considerations • Utilities • Workstations • Procuring Catering Equipment • Professional Equipment Supplier • Consultants and Architects • Rental Services • Implementing • Employee-Supportive Culture • Service Styles • Uniforms • Room Arrangement Professional Catering Module 5 Control & Legalities • Controlling • Standard Operating Procedures • Guiding Employee Behavior • Cash Flow • Risk Management • Insurance • Legal Issues • Safety Committees • Beverage Management • Forming the Beverage Plan • Site Inspection • Beverage Packages Professional Catering Module 6 Management • Conflict Resolution • Dimensions of Conflict • Principled Negotiation • People Skills • Sustainable Catering • Sustainable Business Practices • Sustainable Green Zones • Human Resources Management • Federal Employment Laws • Recruiting • Gathering Information and Interviewing • Collective Bargaining



    There are no specific prerequisites for this course. Students should have basic keyboarding and computer skills, and be comfortable navigating the internet.


    • Professional Cooking
    • Professional Catering

    Technical Requirements

    All required reference materials are provided with this program. Technical requirements: Internet Connection • Broadband or High-Speed (DSL, Cable, Wireless) Hardware Requirements • Processor - 2GHz Processor or Higher • Memory - 1 GB RAM Minimum Recommended Software Requirements • Operating Systems - Windows 7, 8 or 10; Mac OS x 10 or higher Mac computers MUST have Microsoft Window Operating Systems over Bootcamp (Bootcamp is a free download from Apple's website) • Google Chrome is the best browser for this course • Cookies MUST be enabled • Pop-ups MUST be allowed (Pop-up Blocker disabled) • Kindle Reader App may be needed for some reading assignments (No special equipment needed. This can be downloaded onto your computer.) • Adobe PDF Reader • Adobe Flash Player • Adobe Acrobat Reader, Apple Quicktime, Windows Media Player, &/or Real Player • PowerPoint Viewer (Use this if you don't have PowerPoint)


    Upon successful completion of our Professional Catering course, students will be prepared for an entry-level position in the field and to sit for the NCCB national certification exam to become a Certified Catering Associate (CCA). Each state may have additional licensing requirements, be sure to research your states requirements for employment by visiting your states occupation board.


    • 100% Online, Self-Paced • Open Enrollment • Admissions and Student Support • Multimedia Rich and Interactive Content • Industry Certification Exam, when applicable • Hands-on Opportunity Upon Completion

    Career Services

    Students that successfully complete our career training are given a full years access to our modern day career services. With our career services, students are provided a multitude of career development tools to help launch their career quickly and successfully. These tools include:

    • Certification Exam Voucher and Registration Assistance (If Applicable)
    • Resume Building Assistance
    • Externship or Shadowing Placement
    • Career Coaching
    • Employer Skills Matching
    • And More!

    We are dedicated to serving our students on their unique career development journey. Whether you are transitioning to a new career, entering the workforce for the first time, or an experienced professional looking to climb the corporate ladder, our career services team can provide you with professional development tools applicable for any stage of your career.

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