Cocina y Catering Profesional
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Is This the Right Career for You?
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1. Start today
Begin your transformation and learning journey right away.
2. Learn your way
Achieve your training at your own pace, according to your own schedule.
3. Get hired today
Complete industry-recognized certification and develop your employment strategy to begin your dream job.
6 Reasons to Complete Your Cocina y Catering Profesional Training With Us
Flexibility
With our programs, you can learn and study at your own pace with access 24/7/365 for the duration of your program. This means you can learn on your own terms and work around your own schedule.
Support
Our online training comes with access to real, live support personnel that will help you through every step from our admissions adviser who will assist you with selecting the right training for you, to our student adviser who will be there with you during your entire training journey.
Relevancy
We have tailored our programs to provide comprehensive training in the technical and soft skills employers are looking for. With direct input and feedback from industry leaders and hiring managers, our program aligns with exactly what you need to successfully enter the workforce.
Certification
Our career training not only gives you the knowledge you need but preparation for the certification exams relevant to your desired career path. If you are pursuing an exciting new career in a field with a national certification, our program will both prepare you to sit for the exam but will often include a voucher for the exam cost.
Simulations and Case Studies
Our training programs have been developed with real learners and professionals in mind, so our programs incorporate real-world case studies and virtual simulations that will provide examples and interactions with real-life situations you may encounter during your career. These allow you to learn by experience with circumstances similar to what will be your daily responsibilities on the job.
Engaging and Interactive
Our training curriculum was developed with you in mind, looking at modern day learners and their needs. Our curriculum contains a mix of formats including reading, listening, watching, and interacting that will immerse you into a fun and engaging learning experience you will not only enjoy but not want to end.
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Program Description
Este curso profesional de cocina y catering está diseñado para cualquier persona que quiera aprender a cocinar a nivel profesional y cómo iniciar un negocio de catering. Con el tipo adecuado de conocimientos y habilidades, puede hacer una carrera exitosa haciendo lo que ama.
En este curso interactivo y rico en multimedia, aprenderá varias habilidades culinarias que le permitirán ingresar a la escena de la cocina profesional. Estas son algunas de las habilidades que aprenderá.
• Métodos y técnicas utilizados para crear cientos de recetas contemporáneas y tradicionales.
• Cómo cocinar carne, caza y aves
• Cómo preparar platos vegetarianos
• Cómo hornear pasteles, pasteles y tartas
• Cómo presentar tus platos
Este curso no solo enseña a cocinar. También te enseña varias habilidades y técnicas que debes conocer si quieres saber cómo iniciar un negocio de catering. Por lo tanto, aprenderá a:
• Planificar un evento (un proceso paso a paso)
• Desarrollar un menú completo
• Administre a sus empleados y clientes
• Aplicar soluciones viables a posibles problemas
Entendemos que es un desafío aprender técnicas de cocina sin ayudas visuales y de audio. Con eso en mente, nos aseguramos de incorporar presentaciones multimedia, que incluyen audio y video, para crear un proceso de aprendizaje más completo y atractivo.
This professional cooking and catering course is designed for anyone who wants to learn how to cook on a professional level and how to start a catering business. With the right kind of knowledge and skills, you can make a successful career in doing what you love.
In this interactive and multimedia-rich course, you’ll learn various cooking skills that’ll allow you to enter the professional cooking scene. Here are some of the skills you’ll learn.
• Methods and techniques used to create hundreds of contemporary and traditional recipes
• How to cook meat, game, and poultry
• How to prepare vegetarian dishes
• How to bake cakes, pastries, and pies
• How to present your dishes
This course doesn’t only teach how to cook. It also teaches you various skills and techniques that you must know if you want to know how to start a catering business. Therefore, you’ll learn how to:
• Plan an event (a step-by-step process)
• Develop a complete menu
• Manage your employees and clients
• Apply workable solutions to possible problems
We understand that it’s challenging to learn cooking techniques without any visual and audio aids. With that in mind, we ensured to incorporate multimedia presentations, which include both audio and video, to create a more comprehensive and engaging learning process.
El público objetivo de este programa son las personas que buscan mejorar sus habilidades en la cocina y el catering o ingresar al campo como un catering profesional.
• Identificar la configuración y el equipo de la cocina común
• Identificar los pasos para crear sopas, salsas y caldos
• Identificar los pasos para cocinar carne, aves y pescado
• Identificar métodos para crear ensaladas, aderezos, salsas y entremeses
• Identificar métodos para preparar panes, pasteles, tartas y postres
Cocina y Catering Profesional FAQs
To request more information, you can contact us via online chat, our website contact form, or toll free at 1-855-201-6910.
Online courses are accessible 24/7/365 and self-paced, allowing you to progress at your own pace on your own schedule. They can be taken from anywhere in the world from the comfort of your own home. Classroom courses have a set schedule of the days and times the courses will be held, and you must attend during those specific times.
Find out if online learning is right for you by contacting our team of registration advisers. Our team is available to answer any of your questions about taking an online course before you commit to enrolling. We will walk you through what to expect to ensure you are making the right decision. You can contact a registration adviser today via online chat, our website contact form, or toll free at 1-855-201-6910.
No, you are not required to have a diploma or higher education degree to enroll in an online course. However, some occupations may require minimum educational thresholds for employment or certification. For more information on your desired career requirements, please contact us via online chat, our website contact form, or toll free at 1-855-201-6910.
To take an online course, you will need to have access to an internet connection and an internet ready device such as a laptop, PC, or tablet. For course specific requirements, please visit the course page or contact a registration adviser today.
Our courses are developed with multiple formats including text, audio, video, and interactivity. Our courses also include multiple resources and tools which can include flashcards, games, activities, and more.
No, you can take the online courses from anywhere in the world.
We participate in several financial assistance options including third party funding, both military and non-military. To request more information on the financial assistance options available and check your eligibility, contact us via online chat, our website contact form, or toll free at 1-855-201-6910.
Duration is the amount of time you will receive access to your course. Durations vary by course and range between 1 month and 12 months. If you complete your course before your duration ends you will continue to have access to your course until the duration period ends.
Many of our career training programs include certification vouchers. This means that at the successful completion of your course, at no additional charge, you will receive an exam voucher for the corresponding industry certification. This voucher will allow you to register and sit for the appropriate certification exam to obtain your industry credential.
Our online courses are open enrollment, so you can start immediately. If you are using any third-party funding to cover your course tuition, your start date may be a future date determined by your funding program.
Once enrolled, you will be assigned a client adviser who will provide you with customer and technical support. Your client adviser will supply you with your course access information, any needed materials, and be available to answer any questions you have during your training experience. They will regularly check-in with you to monitor your progress and assist you with staying on track. You will also be assigned to a course mentor who will provide curriculum support throughout your training. Your mentor is available to answer any questions you have on your course curriculum, will monitor your progress and understanding of the curriculum, and may give assignments or quizzes.
If you experience any trouble accessing your course including technical issues or lost login credentials, please contact your client adviser at helpdesk@worldeducation.net.
Our goal for students is to successfully complete their training course and achieve their career goals. We understand that extenuating circumstances can interfere with your ability to complete your course in the duration given. Because of this we have free or low-cost extensions available for our courses upon request. To discuss or request an extension please contact your client adviser at helpdesk@worldeducation.net.
Upon successful completion of your course and fulfillment of any outstanding financial obligations, you will receive your certificate of completion. Certificates are provided to you within 30 days of completion. Your certificate will validate the training course you completed with a stamp of completion.
Students that successfully complete our career training programs are assigned a career development adviser who will coordinate placement at a local externship or hands on opportunity. These opportunities are optional and may vary based on availability and occupation. Your career development adviser will also provide job search services such as: resume building, mock interviews, job opportunity resources, and more. Our professional enrichment courses do not come with a career adviser or career services.
La industria de la cocina
• Industria de Servicios de Alimentos
• Organización de Cocinas
• Saneamiento
• Peligros alimentarios
• Almacenamiento de alimentos
• La seguridad
• Prevención de lesiones
• Instrumentos
• Equipo de cocina
• Procesando equipamiento
• Principios básicos de la cocina
• Gestión del calor
• Ciencia de los Alimentos
• Gastronomia molecular
• Métodos de cocina
• Sabor del edificio
Módulo de Cocina Profesional 2
Planificación y organización de la producción
• Construyendo el Menú
• Recetas
• La receta escrita
• Manejo de costos
• Cálculos de costos de alimentos
• Nutrición
• Nutrientes
• La Dieta Equilibrada
• Cocinar comidas saludables
• Cocción preliminar y aromatización
• Usando el cuchillo
• Puesta en marcha
• Preparación para freír
• Manejo de alimentos precocinados
Módulo de Cocina Profesional 3
Caldos, salsas y sopas
• Procedimientos de existencias
• Ingredientes comunes
• Comprender las salsas
• Roux
• Agentes espesantes
• Técnicas de acabado
• Familias de salsas
• Reducciones y Glazes
• Bases de Conveniencia
• Clasificación de Sopas
• Servicio de Sopas
• Sopas Claras
• Sopas de verduras
• Sopas de crema
• Caldos
• Sopas espesas
• Bisques
• Sopas Especiales
Módulo de Cocina Profesional 4
Carnes y Caza
• Comprender las carnes y la caza
• Inspección y Clasificación
• Factores básicos de calidad
• Envejecimiento
• Cortes básicos
• Selección de Carnes
• Fabricación de Carnes
• Estructura osea
• Sensibilidad
• Listo
• Caza y Carnes Especiales
• Almacenamiento de Carnes
• Cocinar Carnes y Caza
• Tueste
• Horneando
• Estofado
Módulo de Cocina Profesional 5
Aves de corral y aves de caza
• Composición y Estructura
• Inspección y Clasificación
• Cortar pollo
• Clasificación y Formas de Mercado
• Manejo y Almacenamiento
• Métodos de truss
• Asar y Hornear
• Asar y asar a la parrilla
• Sartén y Freír
• Cocción a fuego lento y escalfado
• Estofado
• Aderezos y Rellenos
Módulo de Cocina Profesional 6
Pescados y mariscos
• Pescado de aleta
• Composición y Estructura
• Cortar Pescado
• Variedades y Características
• Moluscos
• Cefalópodos
• Crustáceos
• Horneando
• Asar y asar a la parrilla
• Freír
• Escalfar y cocer a fuego lento
• Técnicas de cocción al vapor y mixtas
• Mariscos Servidos Crudos
Módulo de Cocina Profesional 7
Verduras, Legumbres y Granos
• Control de cambios de calidad durante la cocción
• Normas Generales de Cocina Vegetal
• Estándares de Calidad en Vegetales Cocidos
• Vegetales frescos
• Verduras procesadas
• Almacenamiento
• Hervir y cocer al vapor
• Saltear y freír en sartén
• Estofado
• Horneando
• Cocinar papas
• Cocina para platos vegetarianos
• Menús para Dietas Vegetarianas
Módulo de Cocina Profesional 8
Ensaladas, Sándwiches y Hors d'Oeuvres
• Aderezos para ensaladas
• Aderezos para ensaladas de aceite y vinagre
• Aderezos emulsionados
• Tipos de Ensaladas
• Pan de Sándwich
• Untables
• Rellenos
• Tipos de Sándwiches
• Hacer sándwiches
• Servicio de aperitivos
• Canapés
• Cócteles
• Condimentos
• Me lo pido
Módulo de Cocina Profesional 9
Desayuno, alimentos curados y alimentos fríos
• Comprender los huevos
• Panqueques y Gofres
• Tostada francesa
• Carnes para el desayuno
• Productos lácteos
• Cafe y te
• Salchichas
• Curado y Ahumado
• Patés
• Terrinas
• Manejo y Servicio de Platos Fríos
• Áspic y Chaud-Froid
• Foie gras
• Rillettes
Módulo de Cocina Profesional 10
Hornear panes
• Principios de horneado
• Fórmulas y Medida
• Proceso de horneado
• Escalado
• Harinas, sémolas y almidones
• Grasas
• Líquidos
• Sal, Saborizantes y Especias
• Azúcares
• Agentes de levadura
• Comprender los productos de levadura
• Métodos de mezcla
• Fórmulas de pan y panecillos
• Panes rápidos
• Métodos de Mezcla y Producción
Módulo de Cocina Profesional 11
postres
• Comprensión de la elaboración de pasteles
• Tipos de fórmulas para pasteles
• Hornear y Enfriar
• Método de crema
• Montaje y glaseado de pasteles
• Características de las cookies y sus causas
• Tipos de cookies y métodos de maquillaje
• Empanadas y Pasteles
• Masas para pasteles
• Rellenos
• Merengues
• Postres de frutas
• Hojaldre
• Natillas
• Pudín
• Salsas de Postre
Restauración Profesional Módulo 1
Introducción a la restauración
• Tipos de Catering
• Gestión de la restauración
• Segmentos de restauración
• Catering dentro/fuera de las instalaciones
• El Catering y el Cliente
• Tomar un evento
• Salvaguardas
• Catering Corporativo
• Relación Costo y Beneficio
• El mercado de la restauración
• Estado de la misión
• Hacer crecer el negocio
Restauración Profesional Módulo 2
Empezando
• Elegir a su cliente
• Creación de una base de clientes
• Necesidades, Deseos, Demandas
• Estrategias de Prospección
• Marketing de medios sociales
• Tipos de redes sociales
• Involucrar a los clientes
• Sitio web de catering estándar
• Las siete funciones del catering
• Planificación
• Operaciones
• Implementar
Restauración Profesional Módulo 3
La operación de catering
• Planificación
• El menú
• Barreras a la Planificación
• Plan de negocios exitoso
• Tareas operativas
• Recetas
• Comida de conveniencia
• Elementos de menú de marca
• Organización del evento
• Tareas de Gestión de Catering
• Compras
• Ordenar y Recibir
Restauración Profesional Módulo 4
Equipamiento para catering
• Consideraciones de diseño y equipo
• Utilidades
• Estaciones de trabajo
• Adquisición de equipos de catering
• Proveedor de equipos profesionales
• Consultores y Arquitectos
• Servicios de alquiler
• Implementar
• Cultura de apoyo a los empleados
• Estilos de servicio
• Uniformes
• Disposición de la habitación
Restauración Profesional Módulo 5
Control y legalidades
• Controlar
• Estándar de Procedimientos Operativos
• Guiar el comportamiento de los empleados
• Flujo de efectivo
• Gestión de riesgos
• Seguro
• Asuntos legales
• Comités de Seguridad
• Gestión de bebidas
• Formando el Plan de Bebidas
• Inspección de sitio
• Paquetes de bebidas
Restauración Profesional Módulo 6
administración
• La resolución de conflictos
• Dimensiones del Conflicto
• Negociación basada en principios
• Habilidades de las personas
• Restauración Sostenible
• Prácticas comerciales sostenibles
• Zonas Verdes Sostenibles
• Administración de recursos humanos
• Leyes Federales de Empleo
• Reclutamiento
• Recopilación de información y entrevistas
• La negociación colectiva
Professional Cooking Module 1
The Cooking Industry
• Food-Service Industry
• Kitchens Organization
• Sanitation
• Food Hazards
• Food Storage
• Safety
• Preventing Injury
• Tools
• Cooking Equipment
• Processing Equipment
• Basic Principles of Cooking
• Heat Management
• Food Science
• Molecular Gastronomy
• Cooking Methods
• Building Flavor
Professional Cooking Module 2
Planning and Organizing Production
• Building the Menu
• Recipes
• The Written Recipe
• Cost Management
• Food Cost Calculations
• Nutrition
• Nutrients
• The Balanced Diet
• Cooking Healthful Meals
• Preliminary Cooking and Flavoring
• Using the Knife
• Mise en Place
• Preparation for Frying
• Handling Convenience Foods
Professional Cooking Module 3
Stocks, Sauces, and Soups
• Stock Procedures
• Stock Ingredients
• Understanding Sauces
• Roux
• Thickening Agents
• Finishing Techniques
• Sauce Families
• Reductions and Glazes
• Convenience Bases
• Classification of Soups
• Service of Soups
• Clear Soups
• Vegetable Soups
• Cream Soups
• Broths
• Thick Soups
• Bisques
• Specialty Soups
Professional Cooking Module 4
Meats and Game
• Understanding Meats and Game
• Inspection and Grading
• Basic Quality Factors
• Aging
• Basic Cuts
• Selecting Meats
• Fabricating Meats
• Bone Structure
• Tenderness
• Doneness
• Game and Specialty Meats
• Storage of Meats
• Cooking Meats and Game
• Roasting
• Baking
• Braising
Professional Cooking Module 5
Poultry and Game Birds
• Composition and Structure
• Inspection and Grading
• Cutting Up Chicken
• Classification and Market Forms
• Handling and Storage
• Trussing Methods
• Roasting and Baking
• Broiling and Grilling
• Pan-Frying and Deep Frying
• Simmering and Poaching
• Braising
• Dressings and Stuffings
Professional Cooking Module 6
Fish and Shellfish
• Fin Fish
• Composition and Structure
• Cutting Fish
• Varieties and Characteristics
• Mollusks
• Cephalopods
• Crustaceans
• Baking
• Broiling and Grilling
• Deep-Frying
• Poaching and Simmering
• Steaming and Mixed Cooking Techniques
• Seafood Served Raw
Professional Cooking Module 7
Vegetables, Legumes, and Grains
• Controlling Quality Changes During Cooking
• General Rules of Vegetable Cookery
• Standards of Quality in Cooked Vegetables
• Fresh Vegetables
• Processed Vegetables
• Storage
• Boiling and Steaming
• Sauteing and Pan-Frying
• Braising
• Baking
• Cooking Potatoes
• Cooking for Vegetarian Dishes
• Menus for Vegetarian Diets
Professional Cooking Module 8
Salads, Sandwiches, and Hors d’Oeuvres
• Salad Dressings
• Oil and Vinegar Salad Dressings
• Emulsified Dressings
• Types of Salads
• Sandwich Bread
• Spreads
• Fillings
• Types of Sandwiches
• Making Sandwiches
• Serving Hors d’Oeuvres
• Canapes
• Cocktails
• Relishes
• Dips
Professional Cooking Module 9
Breakfast, Cured Foods, and Cold Foods
• Understanding Eggs
• Pancakes and Waffles
• French Toast
• Breakfast Meats
• Dairy Products
• Coffee and Tea
• Sausages
• Curing and Smoking
• Pates
• Terrines
• Handling and Service of Cold Dishes
• Aspic and Chaud-Froid
• Foie Gras
• Rillettes
Professional Cooking Module 10
Baking Breads
• Principles of Baking
• Formulas and Measurement
• Baking Process
• Scaling
• Flours, Meals, and Starches
• Fats
• Liquids
• Salt, Flavorings, and Spices
• Sugars
• Leavening Agents
• Understanding Yeast Products
• Mixing Methods
• Bread and Roll Formulas
• Quick Breads
• Mixing and Production Methods
Professional Cooking Module 11
Desserts
• Understanding Cake Making
• Cake Formula Types
• Baking and Cooling
• Creaming Method
• Assembling and Icing Cakes
• Cookie Characteristics and Their Causes
• Cookie Types and Makeup Methods
• Pies and Pastries
• Pie Doughs
• Fillings
• Meringues
• Fruit Desserts
• Puff Pastry
• Custards
• Pudding
• Dessert Sauces
Professional Catering Module 1
Introduction to Catering
• Types of Catering
• Catering Management
• Catering Segments
• On/Off-Premise Catering
• The Caterer and the Client
• Taking an Event
• Safeguards
• Corporate Catering
• Cost and Profit Relationship
• The Catering Market
• Mission Statement
• Growing the Business
Professional Catering Module 2
Getting Started
• Choosing Your Client
• Creating a Customer Base
• Needs, Wants, Demands
• Prospecting Strategies
• Social Media Marketing
• Types of Social Media
• Engaging Customers
• Standard Catering Website
• The Seven Functions of Catering
• Planning
• Operations
• Implementing
Professional Catering Module 3
The Catering Operation
• Planning
• The Menu
• Barriers to Planning
• Successful Business Plan
• Operational Tasks
• Recipes
• Convenience Foods
• Branded Menu Items
• Organizing the Event
• Catering Management Tasks
• Purchasing
• Ordering and Receiving
Professional Catering Module 4
Catering Equipment
• Equipment and Design Considerations
• Utilities
• Workstations
• Procuring Catering Equipment
• Professional Equipment Supplier
• Consultants and Architects
• Rental Services
• Implementing
• Employee-Supportive Culture
• Service Styles
• Uniforms
• Room Arrangement
Professional Catering Module 5
Control & Legalities
• Controlling
• Standard Operating Procedures
• Guiding Employee Behavior
• Cash Flow
• Risk Management
• Insurance
• Legal Issues
• Safety Committees
• Beverage Management
• Forming the Beverage Plan
• Site Inspection
• Beverage Packages
Professional Catering Module 6
Management
• Conflict Resolution
• Dimensions of Conflict
• Principled Negotiation
• People Skills
• Sustainable Catering
• Sustainable Business Practices
• Sustainable Green Zones
• Human Resources Management
• Federal Employment Laws
• Recruiting
• Gathering Information and Interviewing
• Collective Bargaining
Internet Connection
• Broadband or High-Speed (DSL, Cable, Wireless)
Hardware Requirements
• Processor – 2GHz Processor or Higher
• Memory – 1 GB RAM Minimum Recommended
Software Requirements
• Operating Systems – Windows 7, 8 or 10; Mac OS x 10 or higher
• Microsoft Office 2007, 2010 or 2013 or a Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
• Internet Browsers – Google Chrome is highly recommended
• Cookies MUST be enabled
• Pop-ups MUST be allowed (Pop-up Blocker disabled)
• Adobe PDF Reader
Certification
Al completar con éxito nuestro curso de catering profesional, los estudiantes estarán preparados para un puesto de nivel de entrada en el campo y para rendir el examen de certificación nacional NCCB para convertirse en un Asociado certificado en catering (CCA). Cada estado puede tener requisitos de licencia adicionales, asegúrese de investigar los requisitos de empleo de su estado visitando la junta de ocupación de su estado.
Upon successful completion of our Professional Catering course, students will be prepared for an entry-level position in the field and to sit for the NCCB national certification exam to become a Certified Catering Associate (CCA). Each state may have additional licensing requirements, be sure to research your states requirements for employment by visiting your states occupation board.
Status
World Ed Included
Description
Certification
Exam
Certified Catering Associate (CCA)
Benefits
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