Study at home learning to become a Gourmet Cooking and Catering.
If you want a career in Gourmet Cooking and Catering, our tutor supported open distance learning Gourmet Cooking and Catering course provides the necessary knowledge, skills and qualification without disrupting your current lifestyle.
The DCA Home Learning Gourmet Cooking and Catering course provides training in the core skills needed to embark on a rewarding career in Gourmet Cooking and Catering. The DCA supported self-study Gourmet Cooking and Catering course is specially designed, allowing you to learn the skills of Gourmet Cooking and Catering through flexible and cost-effective home study at your own time and pace.
With the DCA Home Learning Gourmet Cooking and Catering course, online study resources and a personal tutor are available to guide you throughout the course, and your Student Advisor is a Freephone call away. What's more, because the distance learning Gourmet Cooking and Catering course is so comprehensive, no prior knowledge or skills are required. The DCA Gourmet Cooking and Catering course provides an entry level diploma as proof our your competence and skills.
If you'd like to earn more money and enjoy working in Gourmet Cooking and Catering, the DCA home study course is the ideal distance learning training course for you.
The Food Service Industry
A history of modern food service
The organisation of modern kitchens
Food storage, handling and preparation
Setting up a system for food safety
The tools and equipment of professional cooking
Basic cooking principles and methods
The recipe: its structure and use
Building a menu
Techniques for producing stocks and sauces
Understanding soups
Preparing Main Dishes
Composition, structure and basic quality factors of meat
Understanding the basic meat cuts
Cooking and handling meats
Roasting, baking and grilling meats
Pan-frying, simmering and braising meats
Understanding poultry
Cutting up a chicken
Dressings and stuffings
Methods of cooking poultry
Understanding fish and shellfish
Cooking fish and shellfish
Cooking and handling vegetables
Preparing Starches, Salads and Entrees
Cooking potatoes
Understanding rice and other grain products
Cooking pasta and dumplings
Types of salads and preparation techniques
Preparing salad dressings
Preparing sandwiches and hors doeuvres
Breakfast foods and their preparation
Dairy products, coffee and tea
The handling and serving of cold dishes
Hot food presentation
Cold food presentation and buffet service
Recipes from International Cuisine
Preparing Desserts and Baked Goods
Basic principles of baking
The ingredients used in baking
Understanding yeast products
Dough formulas and techniques
Mixing and production methods for quick breads
Cake-making formulas and techniques
Production and application of icings
Preparing, baking and cooling biscuits
Assembly and baking of pies
Pastries, meringues and fruit desserts
Creams, custards and puddings
Frozen desserts and sauces
Managing a Successful Catering Business
Advantages of the catering business
Financial and legal considerations
On-premises catering
Selling and booking affairs
Developing and increasing sales
Planning and pricing banquet menu package plans
The various types of parties and functions
Catering for a wedding
The catering kitchen and related areas
Setting up a banquet
Volume purchasing
Off-premises catering
Outside services
Computerised catering |
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| "The course is very well written. The books are of high quality." — E J Halley |
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