Course Fee: $50
ACF Approved CEH: 6 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson
Instructional Videos Included (9 total videos):
Roasting Meat, Roasting Chicken, Carving Roast Chicken, Smoking, Grilling Chicken Breast, Grilling Meat, Sautéing Meat, Pan-Frying and Deep-Frying, Poaching Chicken Breast
This course has been developed and optimized for online delivery using the licensed title Professional Cooking, 8th edition, published by Wiley and Sons, Inc. and authored by Wayne Gisslen. The fee for this course includes access to all online course materials and an official certificate of completion from chefcertification.com. Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.
All cooking involves one or more methods of applying heat to foods in order to change them in ways we can control. In this course, we begin with the dry-heat methods, then explore the dry-heat methods with fat, and finally the moist-heat methods. Each module in this course includes a general discussion, guidelines on how to evaluate the quality of products cooked by that method, and a detailed procedure. Each procedure is illustrated by a recipe using that technique, which can be found in the additional materials section for this course.
The procedures outlined in this course are general ones, since they are used for so many different products. Be aware that they might be modified slightly in specific recipes. In this course, we study the cooking methods in their most basic form.
Students will be able to define:
Quiz: Multiple-choice questions that pertain to objectives above.
Students will be able to explain:
Quiz: Multiple-choice questions that pertain to objectives above.
Students will be able to describe:
Quiz: Multiple-choice questions that pertain to objectives above.
Multiple choice questions taken from each module
Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:
The following are the general course requirements for issuing a certificate of completion for this course: