Cooking and Catering

If you ever wanted to learn more about cooking or how to be a caterer, Stratford's cooking and catering course is a great place to start!

Our in-depth home study program can help you explore the important fundamentals of professional cooking as well as learn the first steps of how to start a catering business.

From preparation to presentation, Stratford provides practical instruction right in the comfort of your own home. Using a combination of online content and physical texts, Stratford can help you gain the knowledge you need to work toward culinary success!

First, students learn about the many different types of food preparation and cooking styles as well as food safety and storage. In the final module, students will learn about the many aspects of a successful catering business. Scroll down to review the entire course outline.

An Introduction to Cooking and Catering
• A Brief History of Cooking and the Culinary Arts
• Food Service Concepts Today
• Menu Planning and Development
• Standardization Practices, Sanitation, and Safety
• Restaurant Tools and Equipment
• Types of Restaurants
• Introduction to Food Service Work Stations and Areas
• Dining Room Organization

Cooking Principles and Procedures
• Influences on modern cuisine
• Kitchen organization
• Standards of professionalism
• The safe workplace and injury prevention
• Sanitation
• Tools and equipment
• Basic cooking methods
• Mise en place
• Herbs, spices, and seasonings
• The recipe
• Stocks, sauces, and soups

Cooking Meats, Fish and Poultry
• Choosing Quality Beef, Veal and Pork
• Methods of Cooking Beef and Veal
• Methods of Cooking Pork
• Choosing Quality Fish
• Methods of Cooking Fish
• Choosing Quality Poultry
• Methods of Cooking Poultry
• Specialty Seafood and Meats

Cooking Vegetables, Grains and Sides
• Cooking with Vegetables
• Cooking with Potatoes
• Rice and Grains
• Pasta
• Salads and Dressings
• Eggs
• Breakfast Foods and Beverages
• Sandwiches
• Dairy Products

Fundamentals of Baking Science
• Measures and Temperature
• Methods of Heat Transfer
• Sensory Properties of Food
• Grains, Flours, and Gluten
• Sugar and Other Sweeteners
• Fats, Oils, and Emulsifiers
• Eggs and Leavening Agents
• Thickening and Gelling Agents
• Milk, Nuts, and Seeds
• Cocoa and Chocolate Products
• Fruit and Fruit Products
• Natural and Artificial Flavorings
• Baking for Health and Wellness

Catering: Managing a Successful Business Operation
• Introduction to Catering
• Starting Your Catering Business
• Pricing for Profit
• Setting up the Catering Kitchen
• Staffing
• Marketing
• Event Planning
• Training and Table Service
• Food Preparation and Service Options
• Dining Room and Beverage Management
• Sample Menus and Service
• Recipes for Catering

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This educational program is an introductory course designed to help students gain knowledge necessary for the vocational application of this subject. Completion of this program does not fulfill the legal requirements of particular provincial licenses or certifications, which may require additional training or apprenticeships. One or more of the course subjects/textbooks may vary as courses are updated.