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Professional Courses

Professional Culinary Arts


Course
Global Academy
Enrollment for this course is currently closed.

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 Arts

Familiarization with MEP Course Description List of Equipment and Other Program Requirements Consolidated Market List Learner Consent Student e-Handbook

15 sections
Welcome to MEP and the Professional Culinary Arts
Course Description
List of Equipment and Other Program Requirements
Consolidated Market List
Consent to Share Images and Work of Learners
Student e-Handbook
General Academic Guidelines, Policies and Procedures
Guidelines on Uniform, Grooming, Hygiene and Health
Learner Profile Completion
Code of Conduct: General Standards of Behavior and Online Decorum
Code of Conduct: Policies on Disciplinary Action
Conduct Score
Miscellaneous Requirements for Program Completion
Mock Theoretical Assessment
Mock Practical Assessment

Module 01 : Introduction to the Professional Kitchen

Introduction to the Professional Kitchen Equipment Identification

5 sections
Syllabus
Introduction to the Professional Kitchen
Equipment Identification
Theoretical Assessment 01
End of the Module Evaluation 01

Module 02 : Food and Kitchen Safety

Food 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

15 sections
Syllabus
Food Safety and Sanitation
Hazard Analysis Critical Control Point
Video 1 - Introduction to Food Safety
Video 2 - Overview of Foodborne Microorganisms and Allergens
Video 3 - Personal Hygiene
Video 4 - Purchasing, Receiving and Storage
Video 5 - Preparing, Cooking and Serving
Video 6 - Facilities, Cleaning and Sanitizing, and Pest Management
Servsafe Protocols for Restaurant Reopening, Takeout, and Delivery COVID-19
Cleaning and Sanitizing Your Workspace
Fire Safety Basics
First Aid Basics
Theoretical Assessment 02
End of the Module Evaluation 02

Module 03 : Nutrition

Basic Nutrition

4 sections
Syllabus
Basic Nutrition
Theoretical Assessment 03
End of the Module Evaluation 03

Module 04 : Menus, Recipes and Cost Management

Menus Recipes Cost Management

6 sections
Syllabus
Menus, Recipes and Cost Management
Conversion Table
Theoretical Assessment 04.1
Theoretical Assessment 04.2
End of the Module Evaluation 04

Module 05 : Product Identification

Herbs and Spices Fruits Vegetables Dairy Products

7 sections
Syllabus
Product ID : Herbs and Spices
Product ID : Fruits
Product ID : Vegetables
Product ID : Dairy Products
Theoretical Assessment 05
End of the Module Evaluation 05

Module 06 : Mise En Place

Knives and Their Uses Knife Skills and Mise En Place Action Plan Instructional Video : - Basic Knife Cuts

9 sections
Syllabus
Knives and Their Uses
Knife Skills and Mise En Place
Action Plan
Instructional Videos
Theoretical Assessment 06
Practical Assessment Tips and Reminders
Practical Assessment 06
End of the Module Evaluation 06

Module 07 : Fish and Seafood Fabrication

Fish Fabrication Shellfish Fabrication Butcher's Yield Test Instructional Video : - Round and Flat Fish Fabrication - Seafood Fabrication

8 sections
Syllabus
Fish Fabrication
Shellfish Fabrication
Butcher's Yield Test
Instructional Videos
Theoretical Assessment 07
Practical Assessment 07
End of the Module Evaluation 07

Module 08 : Meat and Poultry Fabrication

Understanding Meats Fabrication of Meats Poultry Classification Poultry Fabrication Instructional Video : - Chicken Trussing - Chicken Fabrication

10 sections
Syllabus
Understanding Meats
Fabrication of Meats
Poultry Classification
Poultry Fabrication
Instructional Videos
Theoretical Assessment 08
Practical Assessment 08
Special Feature on US Poultry
End of the Module Evaluation 08

Module 09 : Understanding Flavor

Understanding Flavor The Flavor Wheel

5 sections
Syllabus
Understanding Flavor
The Flavor Wheel
Theoretical Assessment 09
End of the Module Evaluation 09

The Global G R I T Module

This 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?

14 sections
About This Module
Research Project
Knife Skills
Flavor
Stocks, Sauces and Soups
Pasta Cookery
Rice Cookery
Potato Cookery
Steaming
Braising
Sautéing
Egg Cookery
Garde Manger
Baking

Module 10 : Stocks

Introduction to Stocks Instructional Video : - Brown Beef Stock - Chicken Stock - Fish Fumet

6 sections
Syllabus
Introduction to Stocks
Instructional Videos and Recipes
Theoretical Assessment 10
Practical Assessment 10
End of the Module Evaluation 10

Module 11 : Sauces

Introduction to Sauces Instructional Video : - Bechamel Sauce - Veloute Sauce - Espagnole (Brown Sauce) - Demi Glace - Hollandaise - Tomato Sauce

6 sections
Syllabus
Introduction to Sauces
Instructional Videos and Recipes
Theoretical Assessment 11
Practical Assessment 11
End of the Module Evaluation 11

Module 12 : Soups

Introduction to Soups Instructional Video : - Consomme - Shrimp Bisque - Cream of Mushroom - Puree of Roasted Squash BONUS RECIPE: New England Clam Chowder

6 sections
Syllabus
Introduction to Soups
Instructional Videos and Recipes
Theoretical Assessment 12
Practical Assessment 12
End of the Module Evaluation 12

Module 13 : Pasta Cookery

Pasta 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

6 sections
Syllabus
Pasta Cookery
Instructional Videos and Recipes
Theoretical Assessment 13
Practical Assessment 13
End of the Module Evaluation 13

Module 14 : Rice, Grains and Vegetables Cookery

Rice and Grains Cookery Vegetable Cookery Instructional Video : - Paella - Rice Pilaf - Risotto - Fried Rice - Polenta - Green Beans Amandine

7 sections
Syllabus
Rice and Grains Cookery
Vegetables Cookery
Instructional Videos and Recipes
Theoretical Assessment 14
Practical Assessment 14
End of the Module Evaluation 14

Module 15 : Potato Cookery

Potato 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

7 sections
Syllabus
Potato Cookery
Instructional Videos and Recipes
Theoretical Assessment 15
Practical Assessment 15
Special Feature on Potatoes USA
End of the Module Evaluation 15

Module 16 : Introduction to Cooking Methods / Steaming and Poaching

Introduction 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

7 sections
Syllabus
Introduction to Cooking Methods
Moist Heat Cooking Methods : Steaming, Poaching and Submersion Cooking
Instructional Videos and Recipes
Theoretical Assessment 16
Practical Assessment 16
End of the Module Evaluation 16

Module 17 : Braising and Stewing

Combination Cooking Methods : Braising and Stewing Instructional Video : - Osso Buco Alla Milanese - Lamb Blanquette BONUS RECIPE: Boeuf a la Bourguignon

6 sections
Syllabus
Combination Cooking Methods : Braising and Stewing
Instructional Videos and Recipes
Theoretical Assessment 17
Practical Assessment 17
End of the Module Evaluation 17

Module 18 : Sautéing

Dry 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

6 sections
Syllabus
Dry Heat Cooking Methods : Sauteing and Pan Searing
Instructional Videos and Recipes
Theoretical Assessment 18
Practical Assessment 18
End of the Module Evaluation 18

Module 19 : Frying

Dry 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

6 sections
Syllabus
Dry Heat Cooking Methods : Pan-Frying and Deep-Frying
Instructional Videos and Recipes
Theoretical Assessment 19
Practical Assessment 19
End of the Module Evaluation 19

Module 20 : Roasting and Baking

Dry Heat Cooking Methods : Roasting and Baking Instructional Video : - Roast Chicken with Pan Gravy - Roasted Lyonnaise Potatoes BONUS RECIPE: Shepherd's Pie

7 sections
Syllabus
Dry Heat Cooking Methods : Roasting and Baking
Instructional Videos and Recipes
Theoretical Assessment 20
Practical Assessment 20
Reminder for Full Settlement of Tuition Fees
End of the Module Evaluation 20

Module 21 : Grilling and Broiling

Dry Heat Cooking Methods : Grilling and Broiling Instructional Video : - Grilled Medallion of Beef with Bearnaise Sauce BONUS RECIPE: Grilled Beef Kebabs

6 sections
Syllabus
Dry Heat Cooking Methods : Grilling and Broiling
Instructional Videos and Recipes
Theoretical Assessment 21
Practical Assessment 21
End of the Module Evaluation 21

Module 22 : Egg Cookery

Egg 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

6 sections
Syllabus
Egg Cookery
Instructional Videos and Recipes
Theoretical Assessment 22
Practical Assessment 22
End of the Module Evaluation 22

Module 23 : Garde Manger I

Salads and Salad Dressings Sausages and Cured Meats Instructional Video: - Sausage Boudin Blanc - Potato Salad - Mixed Green Salad in Red Wine Vinaigrette - Salad Nicoise

7 sections
Syllabus
Garde Manger : Salad and Salad Dressings
Garde Manger : Sausages and Cured Foods
Instructional Videos and Recipes
Theoretical Assessment 23
Practical Assessment 23
End of the Module Evaluation 23

Module 24 : Garde Manger II

Sandwiches Hors D' Oeuvres Aspics, Pates and Terrines Instructional Video: - Club Sandwich - Caesar Salad - Liver Pate BONUS RECIPE: Rillettes de Cochon

8 sections
Syllabus
Garde Manger : Sandwiches
Garde Manger : Hors D’ Oeuvres
Garde Manger : Aspic, Pates and Terrines
Instructional Videos and Recipes
Theoretical Assessment 24
Practical Assessment 24
End of the Module Evaluation 24

Module 25 : Introduction to Baking and Pastry

Introduction to Baking (Basic Principles and Ingredients) Instructional Video : - Quiche Lorraine - Banana Bread - Chocolate Mouse BONUS RECIPE: Honey Whole Wheat Loaf

8 sections
Syllabus
Introduction to Baking (Basic Principles and Ingredients)
Packaging Prepared Food
Instructional Videos and Recipes
Theoretical Assessment 25
Practical Assessment 25
End of the Module Evaluation 25
Global Grit Invitation

Student e-Clearance

Our 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.

5 sections
Secure your e-Clearance
Enrollment Status
Academic Department
Finance Department
Pending Obligations Dropbox

Completion

The following certificates are awarded when the course is completed:

Global Academy-Certificate in Professional Culinary Arts
Student Clearance Form - Certificate - MEP
US Potatoes Certificate
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