Online Cooking Courses at Accredited Schools

Penn Foster Career School, the school below with the highest overall ranking, is effective at equipping students via its cooking courses to be successful chefs, cooks, sous chefs, line cooks, etc. and connect them to future employers. According to the US Bureau of Labor Statistics, at present there are 94,300 people employed as chefs and head cooks alone in the US, and their average annual salary is $44,240. Cooks, private household make on average $27,720 per year and there are about 770 of them employed today.

Cooking Organizations Cooking Common Job Tasks
  • preparing entrees
  • mixing ingredients
  • tasting desserts and other plates
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Ranked by Excellence

Cooking Courses at Penn Foster Career School

Program Name: Gourmet Cooking
Gourmet Cooking: Stocks, Sauces, and Soups
Course Number PEP010

In this course, students will be introduced to the layout and design of gourmet kitchens, as well buffet design, setup, and presentations. Students will also learn the fundamental recipes for making stocks, sauces, and soups. Students will learn to appreciate subtle nuances of flavor and texture by experimenting with various recipes for sauces and soups. * Lesson 1: The Gourmet Kitchen * Lesson 2: Stocks and Sauces * Lesson 3: Soups * DVD: Chef’s Skills * Textbook: The Professional Chef * Cooking Lab: Seared Beef * Cooking Lab: Carmelized Onion Frittata


Gourmet Cooking: Fruits, Vegetables, and Herbs
Course Number PEP015

Students will learn the essentials about fruits, vegetables, and herbs, followed by a basic mise en place. They will work through their textbook to learn the primary cooking methods for vegetables and fruit, including grilling and roasting; sautéing and frying; submersion and steaming; and braising and stewing. * Lesson 1: The Basics of Fruits, Vegetables, and Herbs * Lesson 2: Cooking Methods for Fruits, Vegetables, and Herbs * DVD: Stir-Fried Beans * Cooking Lab: Stir-Fried Beans


Gourmet Cooking: Meat
Course Number PEP020

Working through the material in this course, students will learn to cook remarkable, mouth-watering recipes for beef, veal, lamb, and pork. This course includes an enormous amount of information that will help students reach their goal of learning to prepare and cook meat. Cooking methods include grilling and broiling; roasting and baking; sautéing and frying; steaming and submersion; and braising and stewing. * Lesson 1: Beef and Veal * Lesson 2: Lamb and Pork * Cooking Lab: Chateaubriand * Cooking Lab: Rack of Lamb * DVD: Filet with Red Wine Mushrooms


Gourmet Cooking: Poultry and Game
Course Number PEP025

Students are up for an adventurous experience in this course. Not only will they learn to prepare chicken and other poultry dishes, they'll find an intriguing exploration of game meat preparation. They will also learn to appreciate the importance of achieving the expertise that will turn common chicken into an extraordinary culinary experience. * Lesson 1: The Basics of Poultry * Lesson 2: Cooking Methods for Poultry and Game * DVD: Stuffed Chicken Breast * Cooking Lab: Stuffed Chicken Breast


Gourmet Cooking: Fish and Shellfish
Course Number PEP030

Because of the enormous nutritional value of fish and as people become more health-conscious, there’s an increasing demand for fresh fish served in delectable ways. In this course, students will learn to take advantage of the wealth of available fish and shellfish by experimenting with the many preparation techniques to create light, healthful fish and shellfish dishes. * Lesson 1: The Basics of Fish and Shellfish * Lesson 2: Cooking Methods for Fish and Shellfish * DVD: Seared Tuna * Cooking Lab: Striped Sea Bass


Gourmet Cooking: Grains, Legumes, and Pasta
Course Number PEP035

In this course, students will explore the many flavors and textures of legumes, grains, and pasta. With comprehensive cooking instructions, students will have the opportunity to explore new combinations and flavors using these age-old staples. * Lesson 1: Grains * Lesson 2: Legumes * Lesson 3: Pasta * Cooking Lab: Sesame Shiitake Noodles


Gourmet Cooking: Baking and Pastry
Course Number PEP040

Many professional chefs find that bread, pastry, and desserts are among the most pleasing dishes they make. In this course, students will learn about the ingredients most often used in baking. Students will learn the differences in yeast breads and quick breads. They will also learn about a variety of dessert sauces and creams, as well as how to prepare pastry dough and cookies. * Lesson 1: Baking * Lesson 2: Pastry * Cooking Lab: Phyllo Pear Tart


Gourmet Cooking: Breakfast, Garde Manger, and World Cuisines
Course Number PEP045

In this final course of gourmet cooking, students will learn an unusual mix of information—from breakfast delights, to tasty sandwiches, to appetizers and hors d’oeuvres. These recipes allow the student to create clever, tempting taste experiences. This course concludes with an expansive-yet-concise tour of culinary practices around the world. * Lesson 1: Breakfast and Garde Manger * Lesson 2: World Cuisines * Cooking Lab: Preparation of an Entire Meal * Textbook: Great Kitchens: At Home with America’s Top Chefs * Textbook: The New Food Lover’s Companion


Program description: This Penn Foster program will teach you the essential knowledge and skills needed to create exceptional, memorable cuisine. The program is comprised of a wonderful collection of lessons teaching various cooking methods, as well as the tricks and techniques to create flavorful gourmet presentations.

Cooking 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.

Cooking Courses by State & City

Top 20 US Cooking Schools (campus and online)

Boston University
Total Programs 6
Number of Subjects 124
Rank in USA 32nd
Drexel University
Total Programs 125
Number of Subjects 123
Rank in USA 108th
Rochester Institute of Technology
Total Programs 1
Number of Subjects 108
Rank in USA 137th
University of Cincinnati-Main Campus
Total Programs 202
Number of Subjects 152
Rank in USA 194th
The University of Montana
Total Programs 136
Number of Subjects 125
Rank in USA 331st
Indiana University of Pennsylvania-Main Campus
Total Programs 109
Number of Subjects 117
Rank in USA 343rd
Mercyhurst College
Total Programs 87
Number of Subjects 87
Rank in USA 352nd
University of New Haven
Total Programs 118
Number of Subjects 106
Rank in USA 438th
University of Alaska Fairbanks
Total Programs 145
Number of Subjects 128
Rank in USA 441st
Oakland City University
Total Programs 69
Number of Subjects 76
Rank in USA 443rd
Boise State University
Total Programs 171
Number of Subjects 149
Rank in USA 448th
Delaware Valley College
Total Programs 39
Number of Subjects 51
Rank in USA 500th
University of Alaska Anchorage
Total Programs 151
Number of Subjects 134
Rank in USA 511th
Paul Smiths College of Arts and Science
Total Programs 35
Number of Subjects 41
Rank in USA 571st
Southern New Hampshire University
Total Programs 66
Number of Subjects 75
Rank in USA 605th
Keystone College
Total Programs 60
Number of Subjects 58
Rank in USA 647th
Michigan Career and Technical Institute
Total Programs 20
Number of Subjects 26
Rank in USA 699th
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
Indian Capital Technology Center-Muskogee
Total Programs 28
Number of Subjects 37
Rank in USA 806th