Professional Cooking and Catering Certificate Program
Course Overview
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 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.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.
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What are my payment options?
Click the Financing link at the top of this page for financing information.
What is difference between a certificate and a certification?
By successfully completing a course through one of our college or university partners the student is awarded a Certificate of Completion from the institution. If there is a state or national exam that the course is preparing a student for, the proper certifying body will be indicated and that association will proctor and award any type of certification. This is the student’s responsibility, although ECA is here to help guide our students in the right direction.
Does this course translate in to college credit?
Through our college and university partners, ECA offers non-credit certificate programs.
How long do access to my complete my course?
Access will begin on your start date and end on your end date unless otherwise specified. If you are falling behind in your course please contact an Education Consultant to talk about your options.
When are the course start dates?
The course start dates are determined by the student due to open-enrollment.
Is the Certification exam included in the course?
The certification exam is not included in the cost of the course unless otherwise specified in the course education and training plan.
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