Professional Culinary Arts

Professional Culinary Arts
The Professional Culinary Arts course is an online fundamentals program made for aspiring culinary professionals. Students of this course can expect to develop basic culinary knowledge and practical skills needed for an entry-level position in a professional kitchen. They are instructed in a method that pairs hands-on practice at their own pace and in the comfort of their own homes or facility of choice, with in-depth theoretical coverage.



Course Outline:

 Module 01 : Introduction to the Professional Kitchen

 Module 02 : Food Safety and Sanitation

 Module 03 : Nutrition

 Module 04 : Menus, Recipes and Cost Management

 Module 05 : Product Identification

 Module 06 : Mise En Place

 Module 07 : Fish and Seafood Fabrication

 Module 08 : Meat and Poultry Fabrication

 Module 09 : Understanding Flavor

 Module 10 : Stocks

 Module 11 : Sauces

 Module 12 : Soups

 Module 13 : Pasta Cookery

 Module 14 : Rice, Grains and Vegetables Cookery

 Module 15 : Potato Cookery

 Module 16 : Introduction to Cooking Methods / Steaming and Poaching

 Module 17 : Braising and Stewing

 Module 18 : Sauteing

 Module 19 : Frying

 Module 20 : Roasting and Baking

 Module 21 : Grilling and Broiling

 Module 22 : Egg Cookery

 Module 23 : Garde Manger 1

 Module 24 : Garde Manger 2

 Module 25 : Introduction to Baking and Pastry