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Professional Culinary Arts V2
Course
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Ogie Alberto
Your exclusive access to this Modular E-Learning Portal (MEP) provides the same signature Global Academy world-class Culinary and Baking Courses with the following additional learning benefits:
the safety of your own place
the convenience of your own pace
the luxury of your own time.
Start anytime, study from anywhere in the world!
Here is the course outline:
Orientation - Professional Culinary ArtsFamiliarization with MEP Course Description List of Equipment and Other Program Requirements Consolidated Market List Learner Consent Student e-Handbook 6 sections
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Module 01 : Introduction to the Professional KitchenIntroduction to the Professional Kitchen Equipment Identification 3 sections
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Module 02 : Food and Kitchen SafetyFood Safety and Sanitation Hazard Analysis Critical Control Points Servsafe Videos : - Introduction to Food Safety - Overview of Foodborne Microorganisms and Allergens - Personal Hygiene - Purchasing, Receiving and Storage - Preparing, Cooking and Serving - Facilities, Cleaning and Sanitizing Servsafe Protocols for Restaurant Reopening, Takeout, and Delivery COVID-19 Cleaning and Sanitizing Your Workspace Fire Safety Basics First Aid Basics 13 sections
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Module 03 : NutritionBasic Nutrition 2 sections
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Module 04 : Menus, Recipes and Cost ManagementMenus Recipes Cost Management 3 sections
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Module 05 : Product IdentificationHerbs and Spices Fruits Vegetables Dairy Products 5 sections
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Module 06 : Mise En PlaceKnives and Their Uses Knife Skills and Mise En Place Action Plan Instructional Video : - Basic Knife Cuts 5 sections
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Module 07 : Fish and Seafood FabricationFish Fabrication Shellfish Fabrication Butcher's Yield Test Instructional Video : - Round and Flat Fish Fabrication - Seafood Fabrication 5 sections
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Module 08 : Meat and Poultry FabricationUnderstanding Meats Fabrication of Meats Poultry Classification Poultry Fabrication Instructional Video : - Chicken Trussing - Chicken Fabrication 6 sections
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Module 09 : Understanding FlavorUnderstanding Flavor The Flavor Wheel 3 sections
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The Global G R I T ModuleThis module features challenging electives that may reward the learner with extra points and badges if the assessments are accomplished while meeting specific score criteria. Are you up for the challenge? |
Module 10 : StocksIntroduction to Stocks Instructional Video : - Brown Beef Stock - Chicken Stock - Fish Fumet 3 sections
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Module 11 : SaucesIntroduction to Sauces Instructional Video : - Bechamel Sauce - Veloute Sauce - Espagnole (Brown Sauce) - Demi Glace - Hollandaise - Tomato Sauce 3 sections
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Module 12 : SoupsIntroduction to Soups Instructional Video : - Consomme - Shrimp Bisque - Cream of Mushroom - Puree of Roasted Squash BONUS RECIPE: New England Clam Chowder 3 sections
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Module 13 : Pasta CookeryPasta Cookery Instructional Video : - Fresh Egg Pasta - Fettuccine with Fresh Tomato Sauce - Spinach Ravioli Stuffed with Mushroom and Cheese in Alfredo Sauce - Spaghetti Aglio Olio BONUS RECIPE: Garganelli with Pork and Beef Ragù 3 sections
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Module 14 : Rice, Grains and Vegetables CookeryRice and Grains Cookery Vegetable Cookery Instructional Video : - Paella - Rice Pilaf - Risotto - Fried Rice - Polenta - Green Beans Amandine 4 sections
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Module 15 : Potato CookeryPotato Cookery Instructional Video : - Pureed Potatoes - Whipped Potatoes - Duchesse - Potato Croquettes - Potato Gnocchi - Potato Chips - French Fries (Pomme Frites) - Potato Gratin - Twice Baked Potato BONUS RECIPE: Pommes Anna 3 sections
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Module 16 : Introduction to Cooking Methods / Steaming and PoachingIntroduction to Cooking Methods Moist Heat Cooking Methods : Steaming, Poaching and Submersion Cooking Instructional Video : - Steamed Broccoli in Oyster Sauce - Steamed Fish with Soy Sauce and Ginger - Fish En Papillote - Shallow Poached Pave of White Fish with Shrimp-Spinach Mousse in White Wine Sauce 4 sections
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Module 17 : Braising and StewingCombination Cooking Methods : Braising and Stewing Instructional Video : - Osso Buco Alla Milanese - Lamb Blanquette BONUS RECIPE: Boeuf a la Bourguignon 3 sections
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Module 18 : SautéingDry Heat Cooking Methods : Sauteing and Pan Searing Instructional Video : - Sauteed Chicken with Potato Gnocchi, Wilted Spinach and Sauce Chardonnay - Pan Seared Pork Loin Chops with Whipped Potatoes, Braised Cabbage and Sauce Chasseur 3 sections
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Module 19 : FryingDry Heat Cooking Methods : Pan-Frying and Deep-Frying Instructional Video : - Fish and Chips with Tartar Sauce - Pan Fried Schnitzel with Parsley Potatoes and Lemon Beurre Blanc - Pan Fried Fish Cakes with Roasted Red Pepper Remoulade - Court Bouillon BONUS RECIPE: Ebi and Vegetable Tempura 3 sections
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Module 20 : Roasting and BakingDry Heat Cooking Methods : Roasting and Baking Instructional Video : - Roast Chicken with Pan Gravy - Roasted Lyonnaise Potatoes BONUS RECIPE: Shepherd's Pie 3 sections
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Module 21 : Grilling and BroilingDry Heat Cooking Methods : Grilling and Broiling Instructional Video : - Grilled Medallion of Beef with Bearnaise Sauce BONUS RECIPE: Grilled Beef Kebabs 3 sections
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Module 22 : Egg CookeryEgg Cookery Instructional Video : - Cheese Souffle - Boiled Eggs - Sunny Side Up Eggs - Scrambled Eggs - Poached Eggs - American Omelet - French Omelet - Oeuf En Cocotte/Shirred Eggs - Frittata BONUS RECIPE: Crème Brûlée 3 sections
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Module 23 : Garde Manger ISalads and Salad Dressings Sausages and Cured Meats Instructional Video: - Sausage Boudin Blanc - Potato Salad - Mixed Green Salad in Red Wine Vinaigrette - Salad Nicoise 4 sections
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Module 24 : Garde Manger IISandwiches Hors D' Oeuvres Aspics, Pates and Terrines Instructional Video: - Club Sandwich - Caesar Salad - Liver Pate BONUS RECIPE: Rillettes de Cochon 5 sections
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Module 25 : Introduction to Baking and PastryIntroduction to Baking (Basic Principles and Ingredients) Instructional Video : - Quiche Lorraine - Banana Bread - Chocolate Mouse BONUS RECIPE: Honey Whole Wheat Loaf 4 sections
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Student e-ClearanceOur e-Clearance module simplifies the clearance process for students. It provides a list of tasks and requirements, allows students to track their progress, and submit necessary forms and documentation electronically. You can communicate easily with relevant departments and receive real-time updates on the status of your clearance. |
Completion
The following certificates are awarded when the course is completed:
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Global Academy-Certificate in Professional Culinary Arts |
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Student Clearance Form - Certificate - MEP |
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US Potatoes Certificate |