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Language: EnglishDescription: Flour, eggs, sugar, baking soda, the list goes on! Learn what everything in your stocked pastry pantry really do and the vast differences between them. Know what ingredients can sub out for others and what ones definitely can’t, one of pastry’s trickiest mistresses. On top of ingredients, this course also shows you what you need to control fermentation and lets you demonstrate how to make your own knockout butter cream icing and ganache. Get down to the good stuff in this technical class on the real differences between your prime pastry players.* Describe the various types of flours and starches used in the bakeshop.* Compare and describe the differences in the types of fats used in the bakeshop.* Explain the extensive use of eggs, their properties, and effect on baked goods.* Describe the various types of sugars and sweeteners used in the bakeshop.* Identify the types of yeast, selection and proper use of yeast.* Explain the importance of controlling fermentation.* Describe the use of most milk and dairy products, their properties and effect/s on baked goods.* Demonstrate the proper procedure/s and techniques in making butter cream icing and ganache.Instructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts ProgramChef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the President’s Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECC’s Student Culinary and M

Start Date: upon registration

Tuition: $395.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »
Language: EnglishDescription: The Online Baking and Decorating Cakes Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master cake baking and decorating at their own pace. In this online course students will have the opportunity to learn to differentiate between blended, creamed and whip cake methods, understand the differences between a high and low ratio cake, how to plate desserts, the theory behind building edible art as well as design, quality and structure techniques for producing high quality specialty decorated cakes. Students will work with an assigned professional chef mentor to perfect their cake baking and decorating skills and knowledge.Identify and describe the differences in basic and high ratio cakes, sponge cakes, fruit and healthy cakes.List and describe the functions of the key ingredients in cake preparation.Compare and describe the various production methods when baking cakes.Identify the criteria in determining doneness in cakes.Demonstrate the proper baking, assembling and decorating of a cake.List the faults, causes and remedies when trouble shooting cheesecake production.Demonstrate the proper procedure/s and techniques in making Cheesecake, and Carrot Cake with Cream Cheese Icing.Explain how our senses (smell, taste, touch, sight and hearing) impact dessert plate presentations.Identify and describe the guidelines for effective plate presentation.List the key elements that need to be considered in dessert plate presentation.Identify popular fruit-based sauces.Compare and describe the differences in anglaise and custard based sauces.Identify popular plate decorations for cakes.Explain the necessary steps to follow when piping.Demonstrate the proper procedure/s and techniques in making Raspberry coulis, Vanilla Anglaise and Sabayon.Instructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts ProgramChef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught

Start Date: upon registration

Tuition: $395.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »
Language: EnglishDescription: The curriculum at the Escoffier Baking and Pastry Academy provides an outstanding baking and pastry experience that offers classical while incorporating contemporary baking and pastry trends from around the globe. The combination of classical and contemporary techniques provides an in-depth exploration of the source of ingredients and sustainable practices that are increasingly relevant for today’s baker or pastry chef.Instructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts ProgramChef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the President’s Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECC’s Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and hospitality-industry professional specializing in education, consulting, and entrepreneurial initiatives.Certification: N/A

Start Date: upon registration

Tuition: $3,995.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »
Language: EnglishDescription: As any food expert would know, a lot more goes into the steak you picked up for dinner than you could imagine. In this detailed course, students learn everything there is to know about cutting, cooking, storing, aging and garnishing the bovine. Students will learn everything there is to know about preparing beef, from the anatomy of where the cuts come from and the grading process to proper refrigeration methods and what marinades work best. Be able to identify what your meats marbling tells you about its quality. Learn the full anatomy of the cow and exactly where what cut comes from. Then, with all your knowledge, prepare a number of classic beef dishes. Become an expert on all things beef in this jam-packed culinary course.* Describe the structure and composition of beef* Identify the two types of aging for meat* Explain the process for inspection and grading of beef* Select appropriate meat cuts for recipes* Understand how to receive and store meat properly* Select appropriate cooking methods for cuts of meat* Demonstrate and submit two cooking methods of meat* List appropriate accompaniments to serve with meat* Demonstrate appropriate garnishes when serving meat/s* Practice fabricating cuts of meat* Identify Quality Signs of meat, with fat and marbling* Set up quality specifications for ordering* Practice proper receiving procedures* Identify the correct steps for refrigerated storage requirements* Practice Preparation Techniques including cutting and dicing* Practice carcass identification* Identify accurate Portion cuts of meat* Identify the effect of marinades on Meat* Determine Carcass breakdowns and weights for costing and yield purposes* Understand and execute Cookery Methods* Prepare classic beef recipesInstructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts ProgramChef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was th

Start Date: upon registration

Tuition: $395.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »
Language: EnglishDescription: Start your cooking base in this great, comprehensive course on the cooking classics and give yourself the knowledge that will help tie everything together ultimately improve and refine classic techniques. In the class, students will explore a variety of important culinary standards, from understanding how cooking impacts food to trussing poultry. Learn about the science behind various cooking methods like convection and conduction and methods of heat transfer and how it affects your food. Educate yourself on how your food looks tells you almost everything you need to know about its texture, flavor and doneness. With this course and the help of a chef mentor, hone your basic cooking skills all while gaining more that can help you in all of your future endeavors.* Identify and compare the various types of cooking methods, (convection, conduction and radiation).* Understand how cooking impacts food, (texture, flavor and nutritional value).* Identify and give examples of dry-heat cooking methods and moist-heat cooking methods.* Explain why some types of food/s are compatible to dry-heat cooking and some to moist-heat cooking.* Comprehend and describe Methods of Heat Transfer* Know which piece of equipment that uses each type of heat transfer (e.g. salamander – radiation)* Advantages and disadvantages of different sources of heat/fire* Comprehend Cookery Methods* Identify how using different cookery methods work (breaks down sinews, prevent items becoming tough, etc.)* Know and Identify muscle tenderness of areas of a carcass and appropriate cookery methods* Identify factors contributing to toughness (age, diet, sex, lifestyle, etc.)* Practice Trussing on Poultry* Visually identify suitable items for roasting/moist cooking* Discuss temperature impacts on cooking loss* Describe doneness, and techniques for determining doneness* Demonstrate the application of roasting to Vegetables, legumes and fruit; Farinaceous items; Dairy items;* Proteins* Describe and produce a pan gravy* Application of Poêler to Vegetables, legumes and fruit; Farinaceous items; Dairy items; Proteins* Determining doneness in items prepared Poêler* View and understand basic Baking methodsInstructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a c

Start Date: upon registration

Tuition: $395.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »
Language: EnglishDescription: The Online Classic Pastry Elements Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master classic pastry elements at their own pace. In this online course students will have the opportunity to learn how to classify pastry doughs and meringues, how to make puff pastry, Eclair paste and crepes and how to troubleshoot common problems that arise when preparing pastries. Students will work with an assigned professional chef mentor to perfect their classic pastry elements skills and knowledge.Compare and describe the differences in various methods when making puff pastry (French, English, Scotch and Inverted German).List the steps when making puff pastry dough.Explain why the lamination process is important when making puff pastries.List faults, causes and remedies when trouble shooting the preparation of puff paste.Demonstrate the proper procedure/s and techniques in making Choux Paste and Puff Pastry.Instructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts ProgramChef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the President’s Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECC’s Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and hospitality-industry professional specializing in education, consulting, and entr

Start Date: upon registration

Tuition: $395.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »
Language: EnglishDescription: I scream. You scream. Let’s all scream for ice cream (and other scrumptious cold and frozen desserts by the dozens.) And that’s just the tip of the ice-cream-berg. Sorbets, sherberts and popsicles, the delicious list just keeps going and going. In this online course, learn the science behind the process of making cold and frozen desserts. Get a grip on your churning techniques, compare the differences between gelato, sorbet and granita and learn how to make an absolutely perfect raspberry mousse in this enlightening pastry course.* Describe the purpose and process of churning when making frozen desserts.* Compare and describe the differences in the churning method and still-freezing method when making frozen desserts.* Explain the advantages and disadvantages in using commercially made frozen desserts.* Compare and describe the differences in Gelato, Sorbets and Granita.* Compare and describe the differences in Parfaits and Soufflés.* Demonstrate the proper procedure and technique in making Granita and Raspberry Mousse.Instructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts ProgramChef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the President’s Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECC’s Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and ho

Start Date: upon registration

Tuition: $395.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »
Language: EnglishDescription: The Online Cookies, Pies and Tarts Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master the art of cookies, pies and tarts at their own pace. In this online course students will have the opportunity to learn how to prepare pie crusts, fillings and cheesecake, how to fill, assemble and bake a variety of pies and how to perfect the preparation of cookies, pies and tarts. Students will work with an assigned professional chef mentor to perfect their cookies, pies and tarts skills and knowledge.Compare and describe the differences in the types of short doughs.Identify and describe the 3 short dough production methods.Compare and describe the differences in baking and blind baking short dough productsCompare and describe the differences in flaky pie dough and mealy pie dough.Demonstrate proper procedure in preparing flaky pie dough and mealy pie dough.Explain how the type of pie filling influences the selection of the pie crust.List examples of popular fruit fillings.Compare and describe the differences in cream pie fillings and custard pie fillings.Identify and describe the differences in the various methods for making cookies.Describe the functions of the ingredients in cookies.Prepare cookie dough’s by using the three basic mixing methods.Explain the proper way to bake and cool cookies.Demonstrate the proper procedure/s and techniques in making Chocolate Chip Cookies, Framboise Ganache Tart and Apple Pie.Instructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts ProgramChef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the President’s Medallion from the

Start Date: upon registration

Tuition: $395.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »
Language: EnglishDescription: The Online Enriched Yeast Doughs Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master enriched yeast doughs at their own pace. In this online course students will have the opportunity to learn how to create a utilize enriched yeast products, mix, form, bake and store enriched yeast breads and the importance of adding fats, sugars, milk and eggs when baking. Students will work with an assigned professional chef mentor to perfect their enriched yeast dough skills and knowledge.Compare and describe the differences in enriched doughs (yeast dough) to bread dough.Identify and describe the various types of enriched doughs.Compare and describe the differences in the straight dough and sponge method mixture for yeast dough.Explain the steps in deep frying sweet dough.Describe the process when making laminated yeast products and the importance of the folds.Demonstrate the proper procedure/s and techniques in making Cinnamon Rolls (Chelsea Buns and Brioche.Instructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts ProgramChef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the President’s Medallion from the American Culinary Federation for Outstanding Culinary Education. Chef Zema served as the President of the International Council of Hospitality, Restaurant and Institutional Educators (ICHRIE) and has won numerous medals and awards in professional culinary competitions as the advisor and manager of ECC’s Student Culinary and Management Teams. In addition, Chef Zema designed the state-of-the-art culinary kitchens at ECC. He is a thoroughly experienced culinary and hospitality-industry pro

Start Date: upon registration

Tuition: $395.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »
Language: EnglishDescription: While food is an important source of nutrition, it is also important to make sure that is a safe for consumption. Children are constantlly growing and learning, and everyday tasks such as preparing for and eating a meal can be an opportunity to learn. Meals can be a good time to talk about what makes food healthy and good for the body as well as how to eat in a way that keeps them safe and well. This course will discuss food safety when working with children, how children face specific risks due to developing immune systems, and measures that can be taken to prevent foodborne illnesses.Instructor Description: This class is an independent-study course.  Students will have all the resources needed to successfully complete the course within the online material.  A student helpdesk is available for technical support during the course enrollment.

Start Date: upon registration

Tuition: $40.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



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Language: EnglishDescription: The Online Lamb Grill and Broil Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master lamb grilling and broiling at their own pace. In this online course students will have the opportunity to learn quality indicators in the selection of lamb, proper grilling and boiling techniques for various cuts of lamb and how to choose appropriate garnishments and accompaniments when serving lamb. Students will work with an assigned professional chef mentor to perfect their lamb grilling and broiling skills and knowledge.Describe the structure and composition of LambObserve the process for inspection and grading of LambSelect appropriate cuts for recipesUnderstand how to receive and store Lamb properlySelect appropriate cooking methods for cuts of LambDemonstrate and submit two cooking methods with LambList appropriate accompaniments to serve with LambDemonstrate appropriate garnishes when serving LambPractice fabricating cuts of Lamb for cookingIdentify quality signs of Lamb cutsSet up quality specifications for ordering LambPractice proper receiving procedures for LambIdentify the correct steps for refrigerated storage requirementsPractice Preparation Techniques including cutting and dicingPractice carcass identificationIdentify accurate portion cuts of LambDetermine carcass breakdowns and weights for costing and yield purposesUnderstand and execute Cookery MethodsPrepare two classic Lamb recipesInstructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts ProgramChef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equipment Manufacturers (NAFEM), and was awarded the President’s Medallion fro

Start Date: upon registration

Tuition: $395.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »
Language: EnglishDescription: The Online Pork Braise and Broil Certification Course is designed for serious home cooks or aspiring bakers and chefs who wish to master pork braising and broiling at their own pace. In this online course students will have the opportunity to learn quality indicators in the selection of pork, proper braising and roasting techniques for various cuts of pork and how to choose appropriate garnishments and accompaniments when serving pork. Students will work with an assigned professional chef mentor to perfect their pork braising and roasting skills and knowledge.Describe the structure and composition of the whole HogObserve the process for inspection and grading of PorkSelect appropriate Pork cuts for recipesUnderstand how to receive and store Pork properlySelect appropriate cooking methods for cuts of PorkDemonstrate and submit two cooking methods with PorkList appropriate accompaniments to serve with PorkDemonstrate appropriate garnishes when serving PorkPractice fabricating cuts of Pork for cookingIdentify quality signs of, with fat and marblingSet up quality specifications for ordering PorkPractice proper receiving procedures for PorkIdentify the correct steps for refrigerated storage requirementsPractice Preparation Techniques including cutting and dicingPractice carcass identificationIdentify accurate Portion cuts of PorkIdentify the effect of marinades on PorkDetermine carcass breakdowns and weights for costing and yield purposesUnderstand and execute Cookery MethodsPrepare two classic Pork recipesInstructor Description: Featured Escoffier Chefs:Chef Randall Sansom, is the Chief Academic Officer and Corporate Executive Chef.Chef Randall has over 20 years of experience as a professional chef, food and beverage director and culinary educator. He brings an innovative and entrepreneurial touch to education through curriculum development, student centered learning and educational technology. Randall holds a Bachelor’s Degree in Culinary Management and an Associate’s degree in Culinary Arts from The Art Institutes. Career highlights include positions as Executive Chef and Food & Beverage Director at prestigious country clubs in Texas, designing and opening multiple food service establishments and developing web applications for restaurant inventory and purchasing management. Randall’s experiences have taken him into almost every facet of the culinary industry including hotels, restaurants, country clubs, retirement communities, catering and research and development.Chef Susie WolakChef Wolak has over thirty years of pastry and baking experience, she brings substantial knowledge to the program. She had been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well as for the Hilton Hotel in Northbrook, Il. Chef Susie also taught classic gateaux work and petit fours class at the college level as the lead pastry chef instructor at a local college. She received her education at the College of DuPage, Glen Ellen, Illinois, at the Chicago Sommelier School, and at the Alliance Française-French Culture and Language.Chef Thomas KalteneckerChef Kaltenecker started his culinary education at a young age at the Bundeslehranstalten fuer Tourismus, Semmering in Austria, Europe. During his training he traveled extensively through Europe, competed and worked in many segments of the hospitality industry. In 2000, he started teaching culinary arts and hospitality here in the USA. He has taught for Elgin Community College, developed programs and facilities for Robert Morris University and chaired the culinary management program at McHenry County College. Chef Thomas also worked and consults high end restaurants, bakeries and pastry shops. During his professional career, Chef Thomas received his BBA from Northwood University and currently is enrolled in a Master degree program with Capella University; both program online. He is certified by the Illinois Department of Public Health as well as through the International Foodservice Executives Association and the American Hotel, Motel and Lodging Association Educational Institute. Chef Thomas supports sustainable culinary and hospitality management, farm to table movement and the use of local products.Chef Cesar HerreraChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at his dad’s friend's restaurant, by the time he was in High School he was a line cook at “1776 Restaurant” in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became the Sous Chef at “Pub on the Square,” another fine dining restaurant located in Woodstock, IL. After gaining great knowledge, he opened “Genovese’s Café,” an Italian cuisine restaurant, as the Executive Chef in Crystal Lake IL. His next project would be the Executive Chef at “Docks Bar & Grill” located on Bangs Lake in Wauconda, IL. His latest venture would be the opening of a Irish Gastro Pub, “Middleton’s On Main” in Wauconda, IL, which in its first year was recognized as “Best New Restaurant in the Chicago land for 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as a chef, he would like to help other students achieve their goals through the Escoffier Online Culinary Program.Chef Michael Zema, Chairman and Professor Emeritus, Elgin Community College Hospitality and Culinary Arts ProgramChef Zema served as the Program Director and Culinary Professor for 28 years at Elgin Community College (ECC). Chef Zema created the culinary program, developed curriculum, and taught the culinary arts. He was the recipient of the Chicago Tribune Good Eating Award, served as the Academic Ambassador for the National Restaurant Association, received the honorable Doctorate of Food Service from the North American Association of Food Equip

Start Date: upon registration

Tuition: $395.00

Self-Paced

Online 24/7 (Dates:Upon Registration)

Location : Online

Instructor : Online Class Instructor 



View Details »