ProChef 101
About
Build Strong Culinary Foundations with
ProChef® 1
Created in partnership with The Culinary Institute of America (CIA), a global leader in culinary education, the
ProChef® curriculum draws on decades of real-world expertise.
ProChef® 1 is the first of two in-depth learning paths, designed to teach essential techniques and core kitchen skills - ideal for culinary professionals, aspiring chefs, and anyone looking to advance their craft
*This course includes practical assessments, to be conducted by a culinary manager or supervisor
Course List
Food and Kitchen Safety - Awareness
Understand key hazards and safe food handling to help keep your kitchen safe and compliant
Food and Kitchen Safety - Prevention
Learn essential food safety practices, cleaning standards, and how to effectively handle accidents to maintain a safe kitchen environment
Nutrition Fundamentals
Explore the basics of nutrition, including proteins, fats, carbs, vitamins, and minerals, and how they impact the food you prepare
Culinary Measures, Weights, Yields and Ratios
Learn how to convert between metric and imperial measurements, adjust recipe yields, and modify recipes based on serving sizes
Basic Food Science Principles
Understand the six key principles of food science and learn how to apply them in the kitchen to enhance your cooking skills
The Kitchen Family Tree
Understand the Kitchen Brigade system and your role within the kitchen hierarchy to ensure smooth and efficient kitchen operations
Knife Skills
Learn how to handle, maintain, and use different types of knives, plus practice 11 essential cuts for every chef
Cooking Techniques Part 1
Explore essential dry heat cooking methods, including sautéing, shallow frying, deep frying, grilling, broiling, and roasting, to perfect your dishes
Cooking Techniques Part 2
Learn to create tender, flavourful dishes with moist heat methods like poaching, braising, stewing, and en papillote, while understanding their benefits and classifications
Stock Production
Discover the foundations of stocks and fumet, and learn how to prepare key aromatic elements like bouquet garni, sachet d’épices, and oignon brûlé to enhance your dishes
Sauce Production
Learn to make key sauces, including grand (mother) sauces, white, brown, tomato, and butter sauces.
Soup Production
Learn to prepare various soups, including consommé, broth, cream soups, bisque, and purée, along with garnishing and serving techniques
Egg Cookery
Learn to cook eggs with skill and precision, covering everything from omelettes to poached eggs, and build a strong foundation in culinary techniques
Vegetable Cookery
Learn how to identify, prepare, and cook vegetables to preserve their colour, texture, and flavour for the best results
Potatoes
Learn the chef’s techniques for roasting, sautéing, and boiling potatoes to perfection, and elevate your potato dishes beyond the basics
Pasta
Learn to make, roll, cook, and serve pasta like a pro, including perfect pairings with popular sauces, plating techniques, and how to refresh pasta for the best results
Grains
Master the basics of cooking with grains, from assessing quality to understanding their nutritional value, and build a strong foundation for your culinary skills
Dried Legumes
Master the techniques for cooking dried legumes, focusing on chickpeas and black beans, for versatile dishes
Rice
Learn to identify different types of rice, assess quality, and master cooking techniques like pilaf, risotto, and steamed rice
Salads, Vinaigrettes and Dressings
Learn how to prepare a variety of salads, dressings, and garnishes, while balancing textures and flavours for the perfect dish