Online Cooking Classes

Penn Foster's Gourmet Cooking Certificate Program instructs students on the fundamentals of various cooking methods, as well as the tricks and techniques to create flavorful gourmet presentations.

Upon completion of the program, students will be able to:

• Identify features and preparation techniques for creating foundations of flavor and texture in a variety of stocks, sauces, and soups
• Select the proper buffet setup for different situations and specific techniques for garnishing and presenting individual dishes
• Recognize a variety of fruit, vegetable and herb preparation and cooking techniques, including cutting techniques such as julienne and chiffonade, and cooking methods such as braising, parboiling, and stir-frying
• Comprehend the best cooking methods, such as grilling and sautéing, for different occasions and different cuts of meat, such as medallions and short loins
• Differentiate among various game and their characteristics, and recognize proper trussing and cooking techniques which prevent food-borne illness
• Identify features of popular fish and shellfish, the signs of fresh and spoiled seafood, and classic cooking techniques
• Comprehend proper preparation and cooking techniques for a variety of grains and legumes from all over the world, and identify types of and the proper cooking method for pasta
• Comprehend the techniques needed to make classic baked pastry dishes such as Swiss and Italian meringue, ganache, and various doughs, cookies, and cakes
• Identify popular cooking techniques of eggs, dairy, and forcemeats, and features of popular sandwich breads.
• Recognize ingredients, styles, and cooking techniques used in international cuisine

In this course, you'll learn about the ideal layout and design of a gourmet kitchen, the fundamental recipes for making stocks, sauces, and soups, and to appreciate subtle nuances of flavor and texture.

Objectives:

• Design, setup, and present buffets.
• Create basic and advanced food presentations.
• Identify and use bouquet garni, sachet d’épices, mirepoix, and clarified butter. 
• Prepare stocks and sauces.
• Learn about soup ingredients and preparation.

In this cooking lab, you'll caramelize onions to create a caramelized onion frittata, and present your dish with one of the beautiful presentation options in this supplement. You'll slice onions, determine if eggs are fresh, sun dry tomatoes, and learn the difference between an omelet, a quiche, and a frittata.

Textbook: The Professional Chef

Video: Chef Skills

This course teaches the essentials about fruits, vegetables, and herbs, and the primary cooking methods.

Objectives:

• Identify fruits, vegetables, and herbs.
• Prepare and cook basic vegetable recipes.
• Understand the effects of herbs in recipes.

You will stir-fry beans in this cooking lab. Stir-frying is one of the oldest cooking methods in the world. Choose accompaniments for your dish, and create delicious sauces.

Video: Stir-Fried Beans

In this course you'll learn to cook remarkable, mouth-watering recipes for beef, veal, lamb, and pork.

Objectives:

• Identify cuts of meat.
• Cook, plate, and serve beef, pork, lamb, and veal.

In your first cooking lab supplement, you’ll sear beef with arugula and onions to create a delicious dish.

Create a creamy, delicious layer of béarnaise sauce with thin, carefully placed slices of filet—seared to perfection—accompanied by olive-shaped château potatoes.

In this cooking lab, you'll create a French rack of lamb served with mint chutney.

Video: Filet with Red Wine Mushrooms

This course will teach you how to add variety to your diet by preparing different cuts of poultry and cooking it using various methods.

Objectives:

• Roast, deep poach, and sauté poultry to experiment with different flavors.

Prepare a chicken breast stuffed with cheese, olives, and herbs. Then, prepare chicken breasts using the alternative recipes and presentation options presented in this cooking lab.

Video: Stuffed Chicken Breast

In this course, you’ll learn to take advantage of the wealth of available fish and shellfish by experimenting with the many preparation techniques to create light, healthful fish and shellfish dishes.

Objectives:

• Identify, clean, and prepare fresh and saltwater fish and shellfish.
• Boil, broil, and fry fish and shellfish.

In this cooking lab, prepare a whole striped sea bass stuffed with herbs.

Video: Seared Tuna

This course will familiarize you with the many flavors and textures of legumes, grains, and pasta.

Objectives:

• Identify different types of grains, legumes, and pasta.
• Cook, simmer, and sort grains.
• Make your own fresh pasta, and determine what sauce goes best with your fresh, homemade pasta.

Cook Sesame Shiitake Noodles, a delicious, robust dish with garlic, ginger, and shiitake mushrooms. Select a grater, and learn about different types of ginger.

This course will teach you how to create delicious baked goods.

Objectives:

• Identify the ingredients most often used in baking.
• Identify the differences between yeast breads and quick breads.
• Cook sugar and whip egg whites.
• Prepare pastries, cookies, dessert sauces, and creams.

In this cooking lab, create a delicious phyllo pear tart with a beautiful presentation, and pair it with dessert wine!

In this final course of gourmet cooking, you’ll learn about breakfast delights, tasty sandwiches, appetizers, and hors d’oeuvres, as well as culinary practices around the world.

Objectives:

• Learn about dairy products and eggs.
• Make eggs, omelets, soufflés, and quiche.
• Compare a soft-boiled egg and a poached egg.
• Describe the primary elements of garde manger.
• Create charcuterie.

In this cooking lab, prepare an entire meal of red cabbage and spinach salad, salmon in parchment with shrimp and peppers, and chartreuse melon with berries. Each piece of the meal will come out on time and delicious!