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 (11 total videos):
Mise en Place, Identifying and Handling Knives, Classic Knife Cuts: Dice, Classic Knife Cuts: Rondelle, Oblique and Parisienne, Classic Knife Cuts: Lozenge, Paysanne, and Fermière, Classic Knife Cuts: Mirepoix, Classic Knife Cuts: Tourné, Blanching and Parboiling Vegetables, Marinating, Curing and Brining, Breading
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.
To be successful in the food-service industry, cooks need more than the ability to prepare delicious, attractive, and nutritious foods. They also must have a talent for organization and efficiency. In every kitchen, a great many tasks must be completed over a given time and by a limited number of workers. No matter when these tasks are done, they all must come together at one crucial point: service time. Only if advance preparation is done thoroughly and systematically can service go smoothly.
Good chefs take pride in the thoroughness and quality of their advance preparation, or mise en place (meez-on-plahss). This French term, meaning “everything put in place,” is an important and often-heard expression in North American kitchens because food-service professionals understand its importance to the success of the establishment.
This course deals with the basic concepts of mise en place as well as specific operations that are normally part of the mise en place.
Learning Objectives:
Instructional Videos: Mise en Place, Identifying and Handling Knives
Quiz: Multiple-choice questions that pertain to objectives above.
Learning Objectives:
Instructional Videos: Classic Knife Cuts: Dice, Classic Knife Cuts: Rondelle, Oblique and Parisienne, Classic Knife Cuts: Lozenge, Paysanne, and Fermière, Classic Knife Cuts: Mirepoix, Classic Knife Cuts: Tourné
Quiz: Multiple-choice questions that pertain to objectives above.
Learning Objectives:
Instructional Videos: Blanching and Parboiling Vegetables, Marinating, Curing and Brining, Breading
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: