ED-CCTP-107 Cooking & Catering Professional Program

Professional Cooking Part I

After completing this course, you should be able to:

• Identify proper food handling, measurements and how to create a balanced diet
• Recognize the principles of cooking and food science
• Recall the steps for preparing stocks, sauces and soups
• List the basics for properly handling vegetables
• Identify the structure of various meats and proper cooking techniques

Professional Cooking Part II

After completing this course, you should be able to:

• Identify the various ways to prepare and cook fish and poultry 
• Recognize the basic ways to create salads, sandwiches and breakfast foods
• Recall the steps for cooking vegetarian meals and buffet presentation
• List common baking principles and formulas for preparing breads and cakes
• Identify the characteristics of cookies, pies and puddings

Professional Catering

After completing this course, you should be able to:

• Recall the different methods and styles of catering
• Identify steps for building a client base and engaging customers
• List strategies for planning and managing an event
• Choose methods for staff training and guiding employee behavior
• Recognize fundamental elements of food preparation, dining management and recipes for catering

Principles of Marketing

After completing this course you should be able to:

• Identify the marketing process and how it fits into business operations
• Differentiate between categories of consumer criteria for determining value
• Recall the strategies used within each of the marketing mixes
• Recognize how to identify target markets and environments by analyzing demographics and consumer behavior
• Describe best practices for responsible marketing and how to manage marketing efforts 

Microsoft Excel® 365

After completing this course, you should be able to:•

• List the basic range functions in Microsoft Excel 365
• Identify the correct use of formulas, worksheets, and workbooks
• Recall how to create professional looking charts, tables, and graphics 
• Recognize how to import, use, and analyze data

Start Your Own Catering Business

After completing this course, you should be able to:

• Identify the pros and cons of starting a catering business
• List steps for creating a business plan and how to structure your company
• Recognize marketing techniques and how to promote your catering business
• Recall time management tips and event planning strategies 

Better Interpersonal Communication

After completion of this course you should be able to:

• Recognize the basics and importance of verbal and nonverbal communication
• Identify steps associated with the learning process and how to improve your listening skills
• Recall types of personality styles and the perception process
• List styles of conflict and what contributes to it

Professional Cooking Part I

Professional Cooking Module 1     
The Food Service Industry

• History of Modern Food Service
• Organization of Modern Kitchens
• Standards of Professionalism
• Sanitation
• Food Hazards
• Personal Hygiene
• Food Handling and Storage
• Preventing Injuries
• Cooking Equipment
• Measuring Devices

Professional Cooking Module 2   
Menus, Recipes and Nutrition

• Menu Forms and Functions
• Building the Menu
• Measurement
• Kitchen Math
• Nutrients
• Balanced Diets and Menus

Professional Cooking Module 3 
Principles of Cooking and Food Science

• What is Heat?
• Emulsions
• Heat Management
• Conventional Cooking Methods
• Building Flavor Profiles
• Using Herbs and Spices
• Mise En Place
• Using the Knife

Professional Cooking Module 4
Stocks 

• Ingredients
• Procedures
• Reductions and Glazes
• Convenience Bases

Professional Cooking Module 5   
Sauces and Soups

Sauce Structure
Sauce Families
Sauce Production
Understanding Soups
Clear Soups
Thickened Soups

Professional Cooking Module 6 
Vegetables

• Controlling Texture Changes
• Controlling Flavor Changes
• General Rules of Vegetable Cookery
• Handling Vegetables
• Fresh Vegetables
• Storage
• Boiling and Steaming
• Sauteing and Pan-Frying
• Braising
• Deep-Frying

Professional Cooking Module 7
Potatoes, Legumes, Pasta

• Understanding Potatoes
• Cooking Potatoes
• Dried Legumes
• Grains
• Pasta
• Noodles
• Dumplings

Professional Cooking Module 8
Cooking Methods for Meat, Poultry, Fish

• Roasting and Baking
• Simmering and Submersion Poaching
• Barbecuing
• Pan-Frying
• Steaming
• Composition and Structure
• Cooking and Handling Meats
• Cooking Meats and Game

Professional Cooking Part II

Professional Cooking Module 9     
Poultry and Game Birds

• Composition and Structure
• Inspection and Grading
• Classification and Market Forms
• Handling
• Storage
• Doneness
• Trussing Methods
• Cutting Up Chicken
• Roasting and Baking
• Broiling and Grilling
• Dressings and Stuffings

Professional Cooking Module 10
Fish and Seafood

• Cutting Fish
• Varieties of Fish
• Shellfish
• Mollusks
• Cephalopods
• Crustaceans
• Miscellaneous Seafood
• Cooking Approaches
• Steaming
• Seafood Served Raw

Professional Cooking Module 11
Dressings, Salads and Sandwiches

• Oil and Vinegar Dressings
• Emulsified Dressings
• Other Types of Dressings
• Ingredients in Salads
• Arrangement and Presentation
• Recipes and Techniques
• Breads
• Spreads
• Fillings
• Types of Sandwiches
• Making Sandwiches

Professional Cooking Module 12
Hors d ’Oeuvres and Breakfast

• Serving Hors d’Oeuvres
• Canapes
• Cocktails
• Relishes
• Dips
• Cooking Eggs
• Pancakes
• Waffles
• French Toast
• Cereals
• Breakfast Meats

Professional Cooking Module 13
Dairy and Cooking for Vegetarian Diets

• Milk
• Cream
• Butter
• Cheese
• Coffee
• Tea
• Understanding Vegetarian Diets
• Menus for Vegetarian Diets

Professional Cooking Module 14
Sausages, Cold Foods and Presentation

• Curing
• Smoking
• Pates
• Terrines
• Aspic
• Special Forcemeat Dishes
• Hot Food Presentation
• Cold Food Presentation
• Buffet Arrangement
• Buffet Appearance

Professional Cooking Module 15
Baking Principles

• Formulas and Measurement
• Mixing
• Gluten Development
• The Baking Process
• Staling
• Yeast Product Types
• Steps in Yeast Dough Production
• Dough Formulas and Techniques
• Rolled-In Doughs
• Makeup Techniques

Professional Cooking Module 16
Breads and Cakes

• Quick Breads
• Mixing and Production Methods
• Formulas
• Understanding Cake Making
• Cake Formula Types
• Baking
• Cooling
• Common Cake Faults
• Altitude Adjustments
• Scaling

Professional Cooking Module 17
Cookies, Pies and Puddings

• Cooking Characteristics
• Types and Makeup Methods
• Panning
• Assembly
• Fillings
• Puff Pastry
• Éclair Paste
• Meringues
• Fruit Desserts
• Custards
• Frozen Desserts

**Outlines are subject to change, as courses and materials are updated.**

Professional Catering

Professional Catering Module 1   
Introduction to Catering

• Types of Catering
• On-Premise Catering
• Off-Premise Catering
• On-Site Catering
• Mobile Catering
• Starting Your Catering Business
• Creating a Business Plan
• Permits, Licenses and Insurance Policies
• Growing Your Catering Business

Professional Catering Module 2    
Setting Up the Catering Kitchen

• Maximizing Profitability
• Calculating Food Cost
• Plating and Presenting for Profit
• Presentation Basics
• Kitchen Design and Construction
• Dietary Restrictions or Preferences
• Designing a Menu
• Catering Equipment
• Equipment for Preparing, Cooking and Baking Food
• Equipment for Food Holding, Assembling and Serving
• Receiving and Storage

Professional Catering Module 3    
Staffing and Marketing

• Finding and Hiring Staff
• Advertising
• Interviewing
• Staff Training
• Managing Staff
• The 4 Ps of Marketing
• Brand Business
• Marketing Plan 

Professional Catering Module 4     
Event Planning

• Role of Caterer and Event Planner
• Initial Consultation
• Menu Design
• Money and Contracts
• Menu Pricing
• Budgeting
• Proposal
• Executing Events

Professional Catering Module 5   
Food Preparation and Service

• Importance of Staff Training
• Table Service
• The Menu
• Recipe Manual
• Production Plan
• Theme, Event and Venue-Driven Menus
• Handling Foods
• Transporting Foods

Professional Catering Module 6     
Management and Service

• Dining Room Management
• Beverage Management
• Brunch Buffets
• Corporate or Social Casual Lunch
• Outdoor Lunch Buffet or Barbecue
• Cocktail Parties
• Dinners
• Weddings
• Desserts
• Recipes for Catering

**Outlines are subject to change, as courses and materials are updated.**

Principles of Marketing

Principles of Marketing Module 1
Marketing Strategy and Customer Relationships

• Defining Marketing
• Understanding the Marketing Concept
• Customer Relationship Management
• The Importance of Marketing in Our Global Economy
• The Strategic Planning Process
• Establishing Mission, Goals, and Strategies
• Analyzing Organizational Resources and Opportunities
• Developing Marketing Objectives and Marketing Strategies

Principles of Marketing Module 2
Environmental Forces and Social and Ethical Responsibilities

• Examining and Responding to the Marketing Environment
• Competitive and Economic Forces
• Political, Legal, and Regulatory Forces
• Technological and Sociocultural Forces
• The Nature of Social Responsibility
• Marketing Ethics
• The Nature of Marketing Ethics
• Improving Marketing Ethics

Principles of Marketing Module 3
Marketing Research and Target Market Analysis

• The Importance of Marketing Research
• Types of Research
• The Marketing Research Process
• Using Technology to Improve Marketing Information Gathering and Analysis
• What Are Markets?
• Developing Sales Forecasts

Principles of Marketing Module 4
Buying Behavior, Global Marketing, and Digital Marketing

• Consumer Buying Decision Process
• Types of Consumer Decision Making and Level of Involvement
• Business Markets
• Six Dimensions of Marketing to Business Customers
• The Nature of Global Marketing Strategy
• Environmental Forces in Global Markets
• Defining Digital Marketing
• Growth and Benefits of Digital Marketing

Principles of Marketing Module 5
Product Decisions

• What Is a Product?
• Classifying Products
• Managing Existing Products
• Developing New Products
• The Growth and Importance of Services
• Characteristics of Services

Principles of Marketing Module 6
Distribution Decisions

• Foundations of the Supply Chain
• The Role of Marketing Channels in Supply Chains
• Types of Marketing Channels
• Intensity of Market Coverage
• Online Retailing
• Brick-and-Mortar Retail
• Strategic Issues in Retailing
• Direct to Consumer Marketing

Principles of Marketing Module 7
Promotion Decisions

• The Nature of Integrated Marketing Communications
• Promotion and the Communication Process
• The Nature and Types of Advertising
• Developing an Advertising Campaign
• The Nature and Goals of Personal Selling
• Steps of the Personal Selling Process

Principles of Marketing Module 8
Pricing Decisions

• The Importance of Price in Marketing
• Price and Nonprice Competition
• Demand Curves and Price Elasticity
• Demand, Cost, and Profit Relationships
• Development of Pricing Objectives
• Assessment of the Target Market’s Evaluation of Price
• Evaluation of Competitors’ Prices
• Selection of a Basis for Pricing

**Outlines are subject to change, as courses and materials are updated.**

Microsoft Excel® 365

• Entering and Editing Worksheet Data
• Working with Excel Ranges and Operations and Tables 
• Using Formulas 
• Formatting Worksheets
• Working with Formulas and Functions

• Excel Charts 
• Advanced Charting Techniques 
• Managing and Analyzing Data
• Pivot Tables 
• Spreadsheet Analysis 

• Power Pivot
• Internal Data Model
• Introducing Power Query
• Transforming Data with Power Query
• Productivity 

• Custom Worksheet Functions 
• UserForms 
• Working with Excel Events 
• Excel Add-Ins
• Office Scripts for Excel 

Start Your Own Catering Business

Start Your Own Catering Business Module 1
So You Think You Want to Be a Caterer?
In module one, we will look at the pros and cons of starting your own business.  Leaving the security of a job to start your own business can be scary, but in this module we will look at how working out of your home can be rewarding, especially since you are working in a career of your choice.  In module one we will also take a look at the different business structures available and which will best suit your needs. 

• Starting as a Personal Chef
• Working Out of Your Home
• Outfitting Your Kitchen
• How to Structure Your Business Plan
• Writing a Business Plan

Start Your Own Catering Business Module 2
Proposals, Legal Advice, and Marketing
Before starting your own business, there are several must-do items to take care of. Module two discusses how an attorney can help your business succeed. You’ll also be introduced to how to price your first menus, how to bid and write a successful proposal, and techniques for sales and marketing.

• Why You Need a Good Attorney
• Insurance
• How to Price Your First Menus
• The Art of Bidding and Writing a Proposal
• Sales and Marketing 

Start Your Own Catering Business Module 3
Selling Your Business and Crunching the Numbers
Get ready to define your niche!  In module three students will look at who their clients will be and what they need to do to promote their business.  Module three will point students towards good habits that will help their business succeed.  You’ll learn how to use photos and recipes to effectively sell your business, as well as invoicing, accounting, and making good use of your accountant.

• Photos
• Recipes
• Accounting Systems
• Invoicing
• The Menu and Start-Up

Start Your Own Catering Company Module 4
Catering Menus and Pulling it Off with Ease
Module four will go over the final catering event and tips for organizing your time and setting up your party.  Students will review sample scheduling charts and time tables.  After the event caterers should identify their strengths and weaknesses with report cards from staff and clients.  Module four will discuss how to use this information to make improvements in their company. 

• Organizing Your Time and the Party Setup
• Report Cards from Staff and Clients
• Solving Problems
• Catering Menus
• Quantity Recipes
   

Better Interpersonal Communication

Better Interpersonal Communication Module 1
Introduction to Communication

Because it’s such a commonplace activity, we usually don’t think about how we communicate too much. However, the power of effective, persuasive communication should never be underestimated. Your success in any number of settings—in your relationships, in school, on the job, and as a member of society— hinges on your ability to master the full communication process. Our first module discusses the basics of verbal and nonverbal communication, as well as uses and misuses.

• Why We Communicate
• Verbal Communication
• Nonverbal Communication
• Uses and Misuses
• Cultural Differences and Language

Better Interpersonal Communication Module 2
Listening, Self-Esteem, and Self-Disclosure

Listening is the learned process of hearing, attending, evaluating, retaining, and responding to verbal and nonverbal messages. In this module we will learn more about each stage of the listening process: review both the benefits to listening, as well as the challenges to effective listening; and explore the ways in which you can improve your listening skills. We’ll also discuss the principles behind self-concepts and self-disclosure.

• Listening Process
• Benefits to Listening
• Steps for Improving Your Listening Skills
• Self-Concepts
• Self-Disclosure

Better Interpersonal Communication Module 3
Personality Styles and Perception

Do you notice that you act in different ways around certain people? Perhaps you act inhibited around your supervisor, but you wish you could act confident like you do around your co-workers and other colleagues. In other situations, you act polite and deferential around acquaintances, but may wish you could act more sociable like you do around your friends. In this module, we’ll discuss how personality styles effect communication as well as the perception process. Finally, we’ll explore the basics behind defense mechanisms.

• How Does Personality Style Effect Communication?
• Physiological and Psychological Factors of Perception
• Challenges to the Perception Process
• What is Defensiveness?
• Defense Mechanisms

Better Interpersonal Communication Module 4  
Conflict and Electronic Communication

Interpersonal conflict occurs in interactions where there are real or perceived incompatible goals, scarce resources, or opposing viewpoints. We’ll discuss types of conflict and conflict styles in our final module, as well as characteristics of electronic communication.

• What is Conflict and What Contributes to It?
• Types of Conflict
• Conflict Styles
• What is Electronic Communication?
• Characteristics and Misuses of Electronic Communication

Internet Connection

• Broadband or High-Speed - DSL, Cable, and Wireless Connections

*Dial-Up internet connections will result in a diminished online experience. Classroom pages may load slowly and viewing large audio and video files may not be possible.

Hardware Requirements

• Processor - 2GHz Processor or Higher
• Memory - 1 GB RAM Minimum Recommended

PC Software Requirements

• Operating Systems - Windows 7 or higher
• Microsoft Office 2013 or higher. Also, you could use a general Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
• Internet Browsers - Google Chrome is highly recommended
  • Cookies MUST be enabled
  • Pop-ups MUST be allowed (Pop-up Blocker disabled)
• The Kindle Reader App or VitalSource Bookshelf App are needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
• PowerPoint Viewer (if you do not have PowerPoint)

• Adobe PDF Reader

• QuickTime, Windows Media Player &/or Real Player

MAC Software Requirements

• Operating Systems - Mac OS x 10 or higher with Windows
• Mac office programs or a Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
• Internet Browsers- Google Chrome is highly recommended
  • Cookies MUST be enabled
  • Pop-ups MUST be allowed (Pop-up Blocker disabled)
• The Kindle Reader App or VitalSource Bookshelf App are needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
• PowerPoint Viewer (if you do not have PowerPoint)
• Adobe PDF Reader
• Apple QuickTime Media Player