Professional Cooking and Catering Certificate Program

MyCAA Course Information

Course Code: MYCAA- PCC2
Program Duration: 9 Months
Course Level: Advanced
Mentor Supported: Yes

Course Overview

This training program combines a two course training track:

Professional Cooking

Professional Catering

The Cooking course explores professional techniques and methods for creating hundreds of recipes both traditional and contemporary. From cooking meat, poultry, and game, to preparing purely vegetarian dishes, to baking cakes, pies, and pastries, this Professional Cooking course will take you through the full spectrum of food preparation and presentation while inspiring you to create recipes of your very own. Our comprehensive Professional Catering course will take you through all the steps involved in operating a successful catering business. From planning an event step-by-step, to developing a full menu, to managing your clients and employees, this course offers solutions and considerations for all types of related issues that may arise.

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Program 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 doeuvres

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

Job Outlook

Employment of institution and cafeteria chefs and cooks will show growth about as fast as the average. Their employment will not keep pace with the rapid growth in the educational and health services industries where their employment is concentrated. Offices, schools, and hospitals increasingly contract out their food services in an effort to make institutional food more attractive to office workers, students, staff, visitors, and patients. Much of the growth of these workers will be in contract food service establishments that provide catering services or food management and staff for employee dining rooms, sports complexes, convention centers, and educational or health care facilities.

MyCAA Approved
MyCAA Approved
Why ECA?

Partnered with Regionally Accredited Colleges and Universities

Online Learning

Open Enrollment

Multiple funding options

Professional Training

Optional Externships

Available 24/7

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This training program combines a two course training track: Professional Cooking Professional CateringThe Cooking course explores professional techniques and methods for creating hundreds of recipes both traditional and contemporary. From cooking meat, poultry, and game, to preparing purely vegetarian dishes, to baking cakes, pies, and pastries, this Professional Cooking course will take you thro... More
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