- Lesson 11, Starches & Salads
- Identifying, buying, storing, and cooking potatoes and grains; buying and preparing a variety of gourmet pasta dishes; preparing and filling fresh pasta; selecting and preparing salad greens and salad dressings; bound salads; fruit salads.
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- Lesson 12, Fruits, Sandwiches, Canapes & Hor d ’oeuvres
- Identifying and using berries, citrus, exotics, grapes, melons, pomes, stone fruits, and tropical's; buying and storing fresh, frozen, dried, and preserved fruits; sandwich breads, spreads, and fillings; preparing and presenting cold and hot sandwiches; preparing hors d’oeuvres; sushi.
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- Lesson 13, Baking & Breads
- Types of ingredients: flours, sugars, sweeteners, flavorings, leavening agents, and fats; thickeners; quick breads; yeast breads; the baking process; chocolate; bakeshop tools and equipment; mixing methods; cooling and storing baked goods; rolling-in dough's.
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- Lesson 14, Pies, Cookies & Cakes
- Pies and tarts; crusts; flaky and mealy dough’s; fillings; classic pastries; éclair paste; meringues; cookies; assembling, mixing, decorating, and storing cakes; frostings; baked and stirred custards; soufflés; creams; chiffon; frozen desserts; dessert sauces.
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- Lesson 15, Banquet Service Fundamentals
- French, Russian, and American á la carte and buffet service styles; setting the table correctly: utensils, tablecloths, and napkins; tray loading and carrying procedure; the side towel; banquet service; French service today; serving techniques.
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- Lesson 16, Banquet Management & Booking
- Keys to successful banquet management; catering vs. banquets; business entertaining; procedures for booking functions; staffing; room and setup options; audio-visual and other equipment; planning tips.
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- Lesson 17, Managing the Function
- Preparing, equipping, and staffing for the function; organizing the kitchen, service, and bar staff; serving cocktail and banquet parties and sit-down meals; buffets; meeting rooms; keeping foods hot; banquet check-backs.
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- Lesson 18, The Banquet Function Sheet
- Using policy and function sheets; obtaining information about the function; menu and event planning; types of meals; alcoholic beverage service; scheduling and confirming the arrangements; meeting with the staff; seating plans; checking the details.
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- Lesson 19, Getting Started in Catering
- Do you have what it takes?; apprenticeships; working from home; local regulations; outfitting your kitchen and pantry; the business plan; working with wholesale purveyors; insurance; contracts; hiring employees; menu pricing; estimating quantities; bidding and proposals.
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- Lesson 20, Success in Catering
- Sales and marketing techniques; your niche in the business; accounting fundamentals; job assignments; the schedule; the pack-out checklist; food presentation tips; how to avoid and solve problems; staffing; setup and breakdown; surveys.
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