Courses

Professional Cooking Course: Free and Online

Check out the content of the Edutin Academy Cooking Course below! With techniques ranging from basic to advanced, you'll gain a solid foundation to begin your career.

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Learn Cooking Techniques Without Leaving Home

Learn the main cooking techniques – Source: Adobe Stock

If you’re looking for a free online cooking course that fits your schedule and offers certification, Edutin Academy’s professional culinary course is a great choice.

Designed to cover everything from basic cooking techniques to advanced skills, this course also stands out by offering training in restaurant management.

What You Will Learn in the Online Professional Cooking Course

1. Fundamentals of Gastronomy and Culinary Techniques

2. Western and Eastern Cuisines

3. Traditional and Contemporary Recipes

4. Kitchen Management and Gastronomic Business

5. Beverages and Mixology

6. Traditional Cuisine

7. Event Organization and Hospitality

8. Beverage Recipes

9. Cocktails and Essential Bar Items

10. Restaurant and Food Business Management

This course is structured to cater both to beginners and those with experience who want to specialize or learn how to manage a business in the food industry.

Course

Cooking Course

Courses Online and Free

Learn the main cooking techniques at Edutin Academy. Start Now!

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Detailed Content Overview:

Cooking course for beginners – Source: Canva Pro

Gastronomy Fundamentals (Unit 1)

History of Culinary Arts: Explores the evolution of gastronomy, connecting traditional techniques to modern practices.

Gastronomy Basics: Covers essential principles like dish composition, flavor pairing, and food combinations.

Essential Chef Skills: Students learn core competencies such as organization, discipline, and precision in the kitchen.

Food Hygiene and Handling: Teaches proper hygiene practices to ensure food safety, from storage to preparation.

Culinary Techniques and Equipment Usage (Unit 2)

Knife Skills: Includes sharpening techniques and different types of knives for specific tasks.

Cutting Techniques: Detailed methods for cutting vegetables, meats, and other foods to ensure proper cooking and presentation.

Cooking Methods: Explains dry heat, liquid-based, and steam cooking methods, including the correct temperatures for different foods.

Sous Vide Cooking: Introduces the increasingly popular vacuum-sealing technique used in professional kitchens.

International Gastronomy (Unit 3 and Unit 4)

Western Cuisine:

Iconic dishes: Fillet of fish, chicken, couscous, and quesadillas.

Traditional recipes: Coleslaw, salmon Wellington, and Italian dishes.

Desserts: European sweets like milk torrijas and blueberries.

Eastern Cuisine:

Asian dishes: Japanese rice dumplings, salmon and octopus nigiri-sushi, and Chinese shrimp noodles.

Middle Eastern and North African dishes: Arabian meatballs and Moroccan soup (harira).

Sushi Recipes: From ingredient selection to assembling classic sushi like salmon rolls.

Traditional Cuisine (Unit 5)

Classic Recipes: This module covers dishes like Andalusian gazpacho, onion rings, chicken croquettes, and tuna empanadas, focusing on culturally rich foods.

Preparation Techniques: Along with recipes, this section delves into traditional techniques for cooking and finishing dishes like croquettes and mini pizzas.

Event and Banquet Management (Unit 6)

Organizing Gastronomic Events: Covers how to arrange banquets and events, detailing table settings, food transportation, and proper serving techniques.

Waitstaff Training: Focuses on the skills needed for waiters, from plate-carrying techniques to customer service.

Mixology and Bartending (Unit 7)

Bar Tools: Introduces essential bartender tools for making cocktails and drinks, such as glasses, pitchers, and mixing equipment.

Cocktail Preparation Techniques: Explores both classic and modern cocktails, with examples of alcohol-based drinks.

Drink Decoration: Teaches how to garnish cocktails to enhance presentation, a key aspect in events and bars.

Beverages and Juices (Unit 8)

Juice and Smoothie Recipes: Offers various non-alcoholic drink recipes, including strawberry-banana smoothies and detox juices.

Alcoholic Beverage Preparation: From simple drinks to elaborate cocktails, such as the Havana Cocktail and Honey Basil Daiquiri.

Restaurant and Food Business Management (Unit 10)

Team Management and Kitchen Organization: Focuses on managing kitchen staff, inventory, menu creation, and food cost control.

Marketing Strategies: Introduces methods to attract and retain customers, as well as tips on building a successful brand in the food industry.

Restaurant Management: Includes SWOT analysis (strengths, weaknesses, opportunities, and threats) to enhance the restaurant’s performance.

Customer Service (Unit 11)

Service Techniques: Focuses on how to handle customers, address complaints, and improve service to create a pleasant and memorable experience.

Client Retention Strategies: Provides methods to increase sales and ensure customers return to the establishment.

Food Hygiene and Safety (Unit 12)

Hygiene Practices: Details recommended practices for food safety, from purchasing and receiving ingredients to proper preparation and storage.

Safe Temperatures and Preservation: Teaches how to ensure food safety throughout the cooking process, including cooling and reheating.

Kitchen Maintenance: Highlights the importance of cleaning and maintaining kitchen equipment and spaces to ensure hygiene.

Flexibility and International Certification

This free online culinary course is fully flexible, allowing you to study at your own pace, whether it’s a few hours a week or taking breaks as needed.

At the end, you can obtain an international certificate for a small fee, validating your new skills and enhancing your professional profile.