Caterer

Your at-home learning program includes 10 Instruction Sets designed to take you step-by-step through the techniques and skills you’ll employ in your new career in Caterer. Your first Instruction Set will be sent to you as soon as your enrolment has been accepted. Other Instruction Sets will follow as you complete your exams, so that you will always have training materials to work with.

Instruction Set 1

• Learning Strategies
  • Advantages of learning at home; study materials; types of examinations; accessing and using our website; determining what kind of learner you are; establishing a study schedule; study tips; preparing for and taking examinations.
• Introduction 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.
• Food Styles of Catering
  • Garnishing techniques; food presentation styles
    and design techniques.
• 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.
• 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
• Supplements:
  • Cooking Lab: Seared Beef
  • Cooking Lab: Caramelized Onion Frittata
• DVD: Chef Skills

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.
• 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
• DVD: 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
• DVD: 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
• DVD: Stuffed Chicken Breast

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
• DVD: 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

Online Library and Librarian
Students in ICS Canada have access to an online library for use during their studies. Students can use this library to do the required research in the courses they complete or can use it for general reference and links to valuable resources. The library contains helpful research assistance, articles, databases, books, and Web links. A librarian is available to answer questions on general research-related topics via email and assist students in research activities during their studies with ICS Canada.

We reserve the right to change program content and materials when it becomes necessary.