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Cooking and Catering

Distance Learning Course Summary
Home » Creative Careers » Cooking & Catering
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Price : $795.00
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$10.00
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$38.81

Cooking and Catering

If you ever wanted to learn more about cooking or how to be a caterer, Stratford's cooking and catering course is a great place to start!

Our in-depth home study program can help you explore the important fundamentals of professional cooking as well as learn the first steps of how to start a catering business.

From preparation to presentation, Stratford provides practical instruction right in the comfort of your own home. Using a combination of online content and physical texts, Stratford can help you gain the knowledge you need to work toward culinary success!

First, students learn about the many different types of food preparation and cooking styles as well as food safety and storage. In the final module, students will learn about the many aspects of a successful catering business. Scroll down to review the entire course outline.
Cooking and Catering Module 1
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 and Catering Module 2
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 and Catering Module 3
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 and Catering Module 4
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

Cooking and Catering Module 5
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 Module 6
Professional Catering

Types of Catering
Choosing Your Client
Social Media Marketing
The Seven Functions of Catering
Planning--The Basic Catering Management Function
Operations--Execution of Tasks
Organizing the Event
Catering Equipment
Implementing
Controlling
Understanding Risk Management, Insurance and Legal Issues
Beverage Management
Conflict Resolution
Sustainable Catering: One Ecological Step at a Time
Human Resource Management

This educational program is an introductory course designed to help students gain knowledge necessary for the vocational application of this subject. Completion of this program does not fulfill the legal requirements of particular state licenses or certifications, which may require additional training or apprenticeships.

We take great pride in providing you with the most up-to-date textbooks and equipment for learning about starting a home based catering business. One or more of the above-mentioned subjects may, therefore, change if updating becomes necessary during the course of your cooking classes. The order in which the material is presented may vary.
Cooking & Catering Program

I think Stratford provides people who are serious minded with a path that will lead to success.

M.D. - Calgary