Online Catering Courses at Accredited Schools

Penn Foster Career School, the school below with the highest overall ranking, is effective at equipping students via its catering courses to be successful caterers, professional caterers, food service managers, food service directors, etc. and connect them to future employers. According to the US Bureau of Labor Statistics, at present there are 11,218,260 people employed as food preparation and serving related employees alone in the US, and their average annual salary is $20,880. Meeting and convention planners make on average $48,060 per year and there are about 51,530 of them employed today.

Catering Organizations Catering Common Job Tasks
  • making sure the food stays hot
  • working as waiters and waitresses
  • working as bartenders
Popular Journals & Magazines
 

Ranked by Excellence

Catering Courses at Penn Foster Career School

Program Name: Caterer
Instruction Set 1:Intrroduction to Catering

Catered events; levels of catering; assessing clients' needs; written agreements.


Instruction Set 2:Dynamics of Catering

Wine and beverages; table service; beverage service; importance of etiquette; fast cleanup.


Instruction Set 2:Food Styles of Catering

Garnishing techniques; food presentation styles and design techniques.


Instruction Set 2:Alcoholic Beverages

Marketing strategies to maximize profitability; efficient bar layout and operation; intoxication warning signs; legal concerns.


Instruction Set 3:The Gourmet Kitchen

Kitchen layout and design; buffet presentation; buffet design and setup; goals of presentation; simple garnishes; basic and advanced presentation.


Instruction Set 3:The Culinary Professional

French kitchen brigade; food-borne illnesses; balanced diets; developing a foundation of flavor; nutrition and food science; food and kitchen safety; measuring ingredients; converting recipe yields; calculating edible portion quantity and cost; identifying kitchen equipment and its uses. Textbook: The Professional Chef Video: Chef Skills Supplements: • Cooking Lab: Seared Beef • Cooking Lab: Caramelized Onion Frittata


Instruction Set 4:Stocks, Sauces, and Soups

Identification and uses of bouquet garni, sachet d'épices, mirepoix, and clarified butter; preparation of stocks and sauces; soup ingredients and preparation.


Instruction Set 4:Fruits, Vegetables, and Herbs

Identifying fruits, vegetables, and herbs; basic vegetable preparation; decorative techniques; cooking methods for vegetables; effects of herbs in recipes. Supplement: Cooking Lab: Stir-Fried Beans Video: Stir-Fried Beans


Instruction Set 5:Meat

Mise en place for beef; elements of beef fabrication; basic beef cuts and cooking methods; basic veal cuts and cooking methods; cuts of lamb and pork; cooking methods for lamb and pork; elements of lamb fabrication; braising; principles of curing pork. Supplements: • Cooking Lab: Chateaubriand • Cooking Lab: Rack of Lamb Video: Filet with Red Wine Mushrooms


Instruction Set 6:Poultry and Game

Poultry cuts; poultry fabrication and trussing; roasting, deep poaching, and sautéing poultry; identifying types of game. Supplement: Cooking Lab: Stuffed Chicken Breast Video: Stuffed Chicken Breasts


Instruction Set 7:Fish and Shellfish

Identifying fresh and saltwater fish and shellfish; cleaning and preparing fish and shellfish; cooking methods. Supplement: Cooking Lab: Striped Sea Bass Video: Seared Tuna


Instruction Set 8:Grains, Legumes, and Pasta

Identifying grains and legumes; cooking, simmering, and sorting grains; using dried and fresh legumes; cooking pasta; making fresh pasta. Supplement: Cooking Lab: Sesame Shiitake Noodles


Instruction Set 9:Baking and Pastry

Functions of baking ingredients; cooking sugar; whipping egg whites; yeast breads and quick breads; dessert sauces and creams; preparing pastry doughs and cookies. Supplement: Cooking Lab: Phyllo Pear Tart


Instruction Set 10:Breakfast, Garde Manger, and World Cuisines

Dairy products and eggs; cooking methods for eggs; omelets, souffles, and quiche; primary elements of garde-manger; creating charcuterie; culinary traditions of the Americas, Asia, and Europe. Supplement: Cooking Lab: Preparation of an Entire Meal


Program description: Learn the skills you need to succeed as a Caterer — at home, at your own pace, with Penn Foster Career School.

Develop your natural talent with the Penn Foster Career School Caterer program. Your family, friends – and customers -- will admire your skills and the exquisite meals you prepare and serve.

Train effectively and conveniently with our online program. Your courses include:

* Food Styles
* The Gourmet Kitchen
* The Culinary Professional
* Poultry and Game
* Fish and Shellfish
* Baking and Pastry
* Breakfast, Garde Manger, and World Cuisines
* ... and so much more.

And you'll learn it all at home — no classroom needed! You'll get valuable information about basic and advanced presentations.

Catering Courses at Ashworth College

Program Name: Gourmet Cooking And Catering Online
Lesson 1: The Basics of Gourmet Cooking

Chefs and restaurants in history; point and nouvelle cuisine; new foods for today's consumers; sanitation; modern food service operations.


Lesson 2: Nutrition and Recipes

The balanced diet; storing and cooking foods to preserve nutrients; the food guide pyramid; ingredient substitutes and alternatives; package labeling; types of menus; standardized recipes; recipe measurements and conversions; calculating and controlling recipe costs.


Lesson 3: Tools and Equipment

Selecting the right supplies and equipment; hand tools; using knives: slicing, chopping, dicing, mincing, and more; measuring, portioning, processing, and storage devices; cookware; strainers; sieves; ovens; stoves; broilers; grills.


Lesson 4: Kitchen Staples and Dairy Products

Selecting and using herbs and spices; bouquet garni and sachet; salt; spice blends; nuts; using various oils; vinegars; condiments, including relishes, pickles, soy sauce, and ketchup; grinding, brewing, and serving coffees and teas; milk; cream; cultured dairy products; butter; margarine; natural and processed cheeses.


Supplement: Time Management Guide

How to be more productive and efficient as a student now—and in your career later.


Lesson 5: Tricks and Tips: Stocks and Sauces

Heating principles; dry- and most-heat cooking methods; braising; stewing; making stocks; court bouillon; nage; glaze; preparing roux; using thickening agents; finishing methods; sauce families; preparing sauces, gravies, salsa, and relish; compound butters; flavored oils.


Lesson 6: Soups and Meat Cookery

Clear, broth-based, purée, and cream soups; consommés; chowders; bisques; cold soups; soup garnishing; soup service; meat grades; aging, buying, and storing meats; techniques for selecting, preparing, and cooking meats.


Lesson 7: Beef, Veal, Lamb and Pork

Principals of meat cookery; primal and subprimal cuts of beef, veal, lamb, and pork; understanding inspection and grading; butchering procedures; cooking and serving suggestions for beef, veal, lamb, and pork; recipes; broiling, grilling, basting, barbecuing, and roasting techniques.


Lesson 8: Poultry and Game

Identifying and selecting chicken, goose, guinea, pigeon, turkey, and ratites; duck and goose liver; nutritional values; giblets; buying, storing, butchering, and marinating poultry and game; sautéing, roasting, frying, and barbecuing procedures; moist-heat methods for cooking poultry.


Lesson 9: Fish and Eggs

Identifying, buying, storing, and cooking fish and shellfish; fabrication methods; broiling and grilling methods; knowing grades of eggs; whipping egg whites; dry- and most-heat cooking; how to fry, bake, and sauté eggs; crêpes; egg recipes.


Lesson 10: Deep Frying and Vegetable

Equipment and fats for deep-frying; breading and battering foods; frying procedures; greens; gourds and squashes; onions; mushrooms and truffles; stalks; baby vegetables; pods and seeds; mushrooms; roots and tubers; buying, storing, and cooking fresh, preserved, frozen, canned, and dried vegetables; microwaving and puréeing techniques; stir-frying techniques.


Lesson 11: Starches and Salads

Identifying, buying, storing, and cooking potatoes and grains; buying and preparing a variety of gourmet pasta dishes; preparing and filling fresh pasta; selecting and preparing salad greens and salad dressings; bound salads; fruit salads.


Lesson 12: Fruits, Sandwiches, Canapes and Hors d 'oeuvres

Identifying and using berries, citrus, exotics, grapes, melons, pomes, stone fruits, and tropical's; buying and storing fresh, frozen, dried, and preserved fruits; sandwich breads, spreads, and fillings; preparing and presenting cold and hot sandwiches; preparing hors d'oeuvres; sushi.


Lesson 13: Baking and Breads

Types of ingredients: flours, sugars, sweeteners, flavorings, leavening agents, and fats; thickeners; quick breads; yeast breads; the baking process; chocolate; bakeshop tools and equipment; mixing methods; cooling and storing baked goods; rolling-in dough's.


Lesson 14: Pies, Cookies and Cakes

Pies and tarts; crusts; flaky and mealy dough's; fillings; classic pastries; éclair paste; meringues; cookies; assembling, mixing, decorating, and storing cakes; frostings; baked and stirred custards; soufflés; creams; chiffon; frozen desserts; dessert sauces.


Lesson 15: Banquet Service Fundamentals

French, Russian, and American á la carte and buffet service styles; setting the table correctly: utensils, tablecloths, and napkins; tray loading and carrying procedure; the side towel; banquet service; French service today; serving techniques.


Lesson 16: Banquet Management and Booking

Keys to successful banquet management; catering vs. banquets; business entertaining; procedures for booking functions; staffing; room and setup options; audio-visual and other equipment; planning tips.


Lesson 17: Managing the Function

Preparing, equipping, and staffing for the function; organizing the kitchen, service, and bar staff; serving cocktail and banquet parties and sit-down meals; buffets; meeting rooms; keeping foods hot; banquet check-backs.


Lesson 18: The Banquet Function Sheet

Using policy and function sheets; obtaining information about the function; menu and event planning; types of meals; alcoholic beverage service; scheduling and confirming the arrangements; meeting with the staff; seating plans; checking the details.


Lesson 19: Getting Started in Catering

Do you have what it takes; apprenticeships; working from home; local regulations; outfitting your kitchen and pantry; the business plan; working with wholesale purveyors; insurance; contracts; hiring employees; menu pricing; estimating quantities; bidding and proposals.


Lesson 20: Success in Catering

Sales and marketing techniques; your niche in the business; accounting fundamentals; job assignments; the schedule; the pack-out checklist; food presentation tips; how to avoid and solve problems; staffing; setup and breakdown; surveys.


Program description: Learn cooking and catering from soup to nuts.We’ll teach
you how to select ingredients, develop menus, prepare,
store and serve every kind of food, provide table service
and more. You’ll get hands-on practice with the hundreds
of delicious recipes we provide. Plus, you learn how to
manage your own catering business.

Catering Courses by State & City

Top 20 US Catering Schools (campus and online)

The University of Montana
Total Programs 136
Number of Subjects 125
Rank in USA 331st
Paul Smiths College of Arts and Science
Total Programs 35
Number of Subjects 41
Rank in USA 571st
Keystone College
Total Programs 60
Number of Subjects 58
Rank in USA 647th
Poplar Bluff School District Practical Nurse Program
Total Programs 18
Number of Subjects 14
Rank in USA 766th
Kaw Area Technical School
Total Programs 42
Number of Subjects 45
Rank in USA 781st
Alaska Vocational Technical Center
Total Programs 22
Number of Subjects 35
Rank in USA 871st
Mountainland Applied Technology College
Total Programs 33
Number of Subjects 42
Rank in USA 934th
Nevada Regional Technical Center
Total Programs 10
Number of Subjects 11
Rank in USA 943rd
Woodrow Wilson Rehabilitation Center
Total Programs 15
Number of Subjects 29
Rank in USA 964th
Fayette Institute of Technology
Total Programs 17
Number of Subjects 18
Rank in USA 1021st
Putnam Career and Technical Center
Total Programs 30
Number of Subjects 27
Rank in USA 1050th
Lebanon Technology and Career Center
Total Programs 18
Number of Subjects 18
Rank in USA 1229th
Charles A. Jones Skills and Business Education Center
Total Programs 48
Number of Subjects 54
Rank in USA 1337th
Tulsa Technology Center-Lemley Campus
Total Programs 30
Number of Subjects 35
Rank in USA 1349th
Kiamichi Technology Center-Durant
Total Programs 14
Number of Subjects 31
Rank in USA 1403rd
Lorain County Joint Vocational School District
Total Programs 21
Number of Subjects 25
Rank in USA 1530th
Kiamichi Technology Center-Idabel
Total Programs 16
Number of Subjects 25
Rank in USA 1569th
Culinary Institute Alain and Marie Lenotre
Total Programs 4
Number of Subjects 11
Rank in USA 1635th
Navajo Technical College
Total Programs 34
Number of Subjects 53
Rank in USA 1715th
Ralph R Willis Career and Technical Center
Total Programs 22
Number of Subjects 15
Rank in USA 1718th