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Online cooking course curriculum

Our online cooking course curriculum teaches you how to prepare delicious dishes and how to develop the catering service through which you can serve them. Your online culinary classes teach you ‘hands on’ as you create menus, learn cooking techniques and baking methods, and work through structuring a catering business. A final project tests your abilities with a six-course meal.

Lesson Group 1—Orientation: Ashworth College Career Program

Lesson 1: Learning at Ashworth  

The goals and values of Ashworth College; time management; creating a realistic weekly and monthly study schedule; the nature and purpose of assessments; how to study effectively to prepare for and take an online examination; developing the skill sets necessary for success in the twenty-first century.

Lesson: Concepts in Business and Self-Employment  

Evaluating your business idea; setting yourself apart from the competition; market testing; investment funding and donation funding; qualities of an entrepreneur; crowdfunding and angel investors.

Lesson Group 2—Basic Skills

Lesson: Professionalism and Food Safety  

Food production and kitchen organization; the roles of the executive chef and sous chef; some of the hazards of food production that might result in illness; preventative measures that reduce exposure to contaminants in the kitchen; how to maintain excellence in sanitation standards; the HACCP system and its role in safe, sanitary food handling; cross-contamination and ways to prevent it; the importance of personal hygiene in food production.

Lesson: Menus, Recipes, and Healthy Cooking  

The essential nutrients, the role each plays in the human body, and their food sources; the information contained on food package labels; the four basic types of menus and their applications; the importance of standardized recipes; how to cost a recipe.

Lesson: Tools, Equipment, and Knife Skills  

Knife construction and the proper use and care of knives; the most commonly used knifes in a commercial kitchen and the purpose of each; heavy kitchen equipment items and their purpose; the knife cuts used to prepare vegetables; the advantages and disadvantages of different cooking utensil materials; the various pieces of table-top equipment and the uses of each.

Lesson: Dairy Products and Mise en Place  

How milk is pasteurized; products created from milk; the different varieties of cheese and examples of each type; how to organize kitchen work and prepare items prior to cooking; the proper breading procedure.

Lesson: Principles of Cooking and Stocks, Sauces, and Soups  

The difference between moist and dry heat cooking; heat transfer and how it affects different foods; the principles of making stocks; the different types of sauces; mother sauce and how it is made and used; how to prepare a variety of clear and thick soups.

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Program Description

Students will learn the basic skills needed to enter the catering field. Topics include professionalism and food safety issues; nutrition; creating healthy, balanced menus; kitchen tools and equipment; techniques and procedures for preparing a wide range of food and gourmet meals; starting and successfully operating a catering business.

Students will have the opportunity to earn ServSafe® Food Handler certification through the National Restaurant Association.

Program Objectives

After completing the Gourmet Cooking and Catering program, students will be able to:

  1. Identify the career opportunities available to trained culinary professionals and describe the personal and professional qualities required for success in this career field.
  2. Identify common food safety issues and explain how they can be avoided by following high sanitation standards.
  3. Identify both the nutritional and taste/flavor benefits of common food components and seasoning and how the combinations of these components contribute to menu items that promote healthy balanced diets.
  4. Explain the basics of nutrition and describe how nutritional and taste/flavor profiles are combined to create healthy, balanced menu items.
  5. Identify and describe required kitchen tools and equipment.
  6. Explain how to operate a successful food-service enterprise.

The tools to grow your career

The online cooking course curriculum at Ashworth College develops your skills for a hot career field. Use our exclusive Career Tools to find the perfect place where you can apply your job skills. Our Career Services are here to support you as part of the winning recipe for your professional success.

Ready to get started?

Advance your career in our online API Program Name program. Call 1-800-957-5412