Online introduction to the Professional Chef Course

Course Module

Our Introduction to Professional Chef course will provide you with guidance on the correct tools, equipment, skills and techniques necessary for a career as a Professional Chef.
Following the successful completion of your on line course you will become certified and be presented with your on-line Diploma from Chef Academy London which is internationally recognised and accredited by ASIC (Accreditation Service for International Colleges).
This course consists of many modules and will cover everything from knife techniques, to fish, meat & poultry fabrication, stocks & sauces and pasta making.
All of our modules are supported with reference documentation which you will be able to access at any time during the duration of the course.

The Programme

Cutting Techniques
In this module we will show you how to safely and perfectly cut a selection of vegetables to a high restaurant standard.

Meat, Poultry and Game
We have selected a variety of white and red meats which we will show you how to fabricate, identify different cuts and demonstrate how some cuts can be cooked.

Fish & Shellfish
You will be taught how to identify the freshness and quality of fish & shell fish. In addition we will show you how to properly scale, fillet and skin your fish – demonstrate a variety of cooking methods. We will also show you how to prepare and cook a selection of difference types of shell fish.

Stocks & Soups
Making tasty and flavourful stocks are the foundations of good cooking. In this module we will teach you the principles of making delicious stocks and soups which can be applied to all types of stocks and soups you will make in the future.

Eggs
Eggs are an extremely versatile and indispensable ingredient in the kitchen. Despite their importance, many people don’t know how to cook eggs! In this module you will learn how choose the best eggs for the foods you make and also be able to serve up perfectly cooked boiled eggs and scrambled eggs every time.

Breads & Dough

We will take you through the basic bread making stages. Here you will learn how to make a variety of different breads that will form the basis of breads you make in the future.

Rice, Grains & Pasta
There are many types of rice, grains and pasta and it is fundamental to any kitchen that you can not only identify these but also know the best way of cooking them. In this module we have focused on making fresh pasta dough, ricotta cheese and gnocchi.

Vegetables
When cooking vegetables the main objectives are to preserver flavour and colour whilst achieving the desired texture. We will demonstrate the processes of steaming and roasting a selection of vegetables. Vegetables come in varying shapes and sizes and there are many different techniques you can follow depending on the type of vegetable you are using.

Oils & Vinaigrettes & Purees
Oils, vinegars and purees are essential in all kitchens. Varying oils, dressings or purees can not only add colour to your dishes but enhance the flavour and elevate your dish. In this module we will demonstrate a selection that will form the basis for future recipes.

It’s time to get creative
In this module we ask you to use your skills, creativity and know-how based upon the course you have completed. We ask you to come up with dishes of your own for you to showcase and tell us why you have chosen them and the ingredients and techniques you have used.