Gourmet Cooking and Catering Program
Learn practical skills in our online Gourmet Cooking and Catering program to become a chef or start your own catering business. Graduate knowing how to prepare delicious dishes for all occasions, serve gourmet fare, create healthy, balanced menus, and manage catered events.
Orientation: Ashworth College Career ProgramLesson: 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 Group 1—Introduction to CateringLesson: Introduction to Catering
Learn the basics of catering, resources for caterers, getting your catering business started, and marketing your catering business.
Lesson Group 2—CateringLesson: Dynamics of Catering
Learn about the history of catering, the personnel and equipment requirements for catering, and how to cater several types of events.
Learn how to present and serve foods when catering, including making garnishes for various types of dishes.
Learn how to prepare and serve alcoholic beverages.
Lesson Group 3—The Culinary ProfessionalLesson: Gourmet Essentials
Learn the details of the food service industry and the gourmet kitchen. Explore job opportunities available to those trained in food service.
Learn about the type of equipment used in the kitchen by culinary professionals. Discover how to prepare specific quantities of food.
Learn how to present gourmet food.
Lesson Group 4—Cooking BasicsLesson: Stocks and Sauces
Master stocks and sauces by defining their foundation, thickening agents, and varieties.
Master various soups by describing their different textures, garnishes, and flavor foundations.
Identify nutrition, planning, genetic modification, usage, and substitution for fruits, vegetables, and herbs. Select salad choices and their accompanying dressings.
Analyze grilling, broiling, baking, and roasting vegetables and fruits. Next, differentiate between sautéing and frying. Then, define submersion boiling, steaming, and testing for doneness. Finally, compare braising and stewing.
Lesson Group 5—MeatLesson: Beef and Veal
Discover the basics of beef and veal. Explore grilling methods to cook beef and pan-frying methods to cook veal.
Explore the basics of lamb and pork. Analyze braising, stewing, and roasting methods for cooking lamb and pork.
Lesson Group 6—Poultry and GameLesson: The Basics of Poultry and Game
Learn about chicken and turkey. Compare the differences in large and small game. Learn about cuts and trussing.
Learn about roasting free-range, natural, and industrial poultry. Review sautéing, suppliers, quality, and flavor in game.
Lesson Group 7—Fish and ShellfishLesson: The Basics of Fish and Shellfish
Learn how to best purchase fish and shellfish. Explore how to examine the freshness of your fish and shellfish and how to handle it.
Learn about submersion cooking for fish, including en papillote, poaching, and frying. Examine how to deep-fry shellfish.
Lesson Group 8—Grains, Legumes, and PastaLesson: Grains
Explore the variety of grains along with their nutritional values. Learn why it's always healthier to consume whole grains and the various ways of increasing the nutritional value of grains.
Explore the cooking process of legumes that are commonly available. Get accustomed to a wide assortment of beans so that you can create an unusual flavor in familiar dishes.
Explore the variety of pasta preparation and how you can master the basics of making pasta. Learn how to prepare pasta with unusual variations such as spinach, saffron, citrus, curry, pumpkin, and beet to enhance the flavor of your dish and presentation.
Lesson Group 9—Baking and PastryLesson: Baking
Understanding different baking ingredients is as important as knowing how to measure them correctly. After getting the ingredients right, it then comes to cookware. Learn how choosing quality baking tools brings about impressive differences in the results.
Learn about whipping eggs, a basic yet very important step of pastry making. Discover techniques of creaming and foaming, shaping and baking cookies, and preparing the perfect vanilla sauce for a delectable mousse.
Lesson Group 10—Breakfast, Garde Manger, and World CuisinesLesson: Breakfast and Garde Manger
Learn about breakfast and the basics of storing and caring for dairy products and eggs. Become familiar with French terms like charcuterie, garde manger, and hors d’oeuvre. Discovering how to prepare these dishes will improve your decoration and presentation skills.
Learn about culinary practices around the world. Thanks to globalization, ingredients that used to be available only in a particular geographical space are now available for experimentation all over the world. Explore the new trend of fusion cuisine that flows across cultures.
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.
After completing the Gourmet Cooking and Catering program, students will be able to:
- Identify the career opportunities available to trained culinary professionals and describe the personal and professional qualities required for success in this career field.
- Identify common food safety issues and explain how they can be avoided by following high sanitation standards.
- Explain the basics of nutrition and describe how nutritional and taste/flavor profiles are combined to create healthy, balanced menu items.
- Identify and describe required kitchen tools and equipment.
- Explain how to operate a successful food-service enterprise.
The Gourmet Cooking and Catering program from PCDI Canada prepares you for a tasty future. Call 1-800-535-1613 or enroll online now.