Course Fee: $30
ACF Approved CEH: 4 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson
Instructional Videos Included (2 total videos):
Classic Brigade and Modern Kitchen Organization, Operating Kitchen Equipment: Essential Cooking and Processing Equipment
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, instructional videos 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.
This is an exciting time to begin a career in foodservice. Interest in dining and curiosity about new foods are greater than ever. More new restaurants open every year. Many restaurants are busy every night, and restaurant chains number among the nation’s largest corporations. The chef, once considered a domestic servant, is now respected as an artist and skilled craftsperson.
The growth of the foodservice industry creates a demand for thousands of skilled people every year. Many people are attracted by a career that is challenging and exciting and, above all, provides the chance to find real satisfaction in doing a job well.
Unfortunately, many people see only the glamorous side of foodservice and fail to understand that this is a tiny part of the picture. The public does not often see the years of training, the long hours, and the tremendous pressures that lie behind every success.
This course is the first in a series of fundamentals based courses offered here at chefcertification.com. This course gives you an overview of the history of the foodservice industry, kitchen organization and the tools and equipment used in professional kitchens.
Learning Objectives:
Instructional Video: Classic Brigade and Modern Kitchen Organization
Quiz: Multiple-choice questions that pertain to objectives above.
Learning Objectives:
Instructional Video: Operating Kitchen Equipment: Essential Cooking and Processing Equipment
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: