Embark on a transformative culinary journey with LearnKey’s premier online culinary class. Designed by industry expert Amber Ely—whose 20+ years of experience have shaped kitchens from Portland to Las Vegas—this course offers a deep dive into every aspect of a professional kitchen. Whether you’re an aspiring chef or an experienced cook eager to refine your craft, this immersive program delivers hands-on techniques, expert insights, and a curriculum that is as comprehensive as it is engaging.

Every module of this course, that maps to the Certiport World Association of Master Chefs certification, has been meticulously crafted to bridge theory with practice, ensuring you develop the skills needed to thrive in fast-paced kitchen environments. Explore the detailed lesson breakdown below to see how each course component will equip you for culinary success—and why investing in this online culinary class is your ticket to a rewarding culinary career.

Domain 1: Food Storage

Workbook and Support Files

The workbook and support files serve as your foundational guide in this culinary journey. These resources are packed with detailed explanations, diagrams, and practical examples that reinforce every concept introduced in the lessons. They are designed to be your go-to reference, enabling you to review complex topics at your own pace and ensuring you have all the supplementary information needed to master safe food storage.

Moreover, industry professionals have curated these materials to address real-world challenges. As you progress through the course, the workbooks will help solidify your understanding and provide actionable tips you can apply immediately in any kitchen setting.

Domain 1 Pre-Assessment

Before diving into the core content, the Domain 1 Pre-Assessment helps you gauge your current knowledge of food storage practices. This assessment is tailored to identify your strengths and pinpoint areas where you can improve, allowing you to start the course with clear, personalized goals. It sets the stage for a focused learning experience that aligns with your current skill level.

Taking this initial assessment also establishes a framework for your progress. By understanding where you stand, you can measure your improvement as you advance, ensuring that each lesson builds upon a strong, well-established foundation—a crucial benefit of this online culinary class.

Lesson 1 – Appropriate Food Storage

In Lesson 1, you explore the core principles of appropriate food storage, a critical element in maintaining kitchen efficiency and food safety. This lesson provides a detailed overview of best practices, including temperature control, storage techniques, and organizational strategies. You’ll learn how proper storage preserves food quality and prevents contamination and spoilage.

Beyond the basics, this lesson delves into the rationale behind these techniques. It explains the science of food preservation and how proper storage methods can extend the shelf life of ingredients. The insights offered here are practical and immediately applicable, setting you on the path to becoming a vigilant, safety-conscious culinary professional.

Lesson 2 – Food Flow and Labeling

Lesson 2 addresses the vital process of managing food flow and implementing a practical labeling system. In a busy kitchen, ensuring that ingredients are moved efficiently and tracked meticulously is key to maintaining quality and safety. This lesson explains how to design a system that minimizes waste and prevents cross-contamination through clear, systematic labeling.

The discussion also covers the practical aspects of setting up your storage areas to facilitate smooth food flow. You’ll gain tips on organizing your ingredients to support rapid service and meet stringent safety standards—a must-have skill in any online culinary class aimed at professionals.

Domain 1 Post-Assessment

After mastering the concepts of food storage, the Domain 1 Post-Assessment evaluates your grasp of the material. This assessment is designed to test your ability to apply what you’ve learned in realistic scenarios, ensuring that the foundational skills are firmly in place. It serves as a checkpoint to confirm your readiness to tackle more advanced modules.

The post-assessment also reinforces your learning by revisiting key concepts and challenging you to think critically about practical applications. With feedback tailored to your performance, you’ll leave this module with confidence in your food storage abilities—a vital step toward becoming a culinary expert.

Domain 2: Set Up Procedures

Domain 2 Pre-Assessment

The Domain 2 Pre-Assessment introduces you to the essential procedures to set up a professional kitchen. This self-evaluation helps you understand your current proficiency in kitchen organization and operational setup, ensuring that you start this module with clear, measurable goals. It lays the groundwork for a personalized learning experience in this vital area.

By identifying your starting point, the pre-assessment allows you to focus on specific areas that need improvement. This targeted approach means that every lesson builds upon your existing knowledge as you progress, making the transition to more complex procedures seamless and effective.

Lesson 1 – Define Mise En Place and Knives and Their Uses

Lesson 1 in Domain 2 dives into the concept of mise en place—a French term meaning “everything in its place.” This lesson emphasizes the importance of organization and preparation in the culinary world. You’ll learn how a well-structured workspace and a clear plan can dramatically improve efficiency, reduce stress, and improve results in every dish you create.

Alongside mise en place, you will be introduced to a variety of kitchen knives, each with its unique purpose. This session covers the characteristics and correct handling of different knives, ensuring you not only know what each tool is for but also how to use them safely and effectively in a high-pressure environment.

Lesson 2 – Basic Knife Cuts and Uses

In Lesson 2, the focus shifts to the art of basic knife cuts—a skill that lies at the heart of culinary precision. This lesson teaches you various cutting techniques, from julienne to brunoise, providing step-by-step instructions that are both clear and easy to follow. Mastery of these techniques is essential for ensuring consistency in presentation and taste.

The lesson also emphasizes the importance of knife safety and proper handling techniques. By combining theoretical knowledge with practical exercises, you’ll develop the confidence to execute precise cuts quickly and efficiently—an indispensable skill for any online culinary class that aims to turn you into a proficient chef.

Lesson 3 – Heating and Cooling Equipment

Lesson 3 introduces you to the world of heating and cooling equipment, a critical component in maintaining food quality and safety. You’ll learn about the various appliances used in a professional kitchen, such as ovens, stoves, refrigerators, and freezers. Understanding how these pieces of equipment work and the principle behind their operation is essential for any culinary professional.

The lesson provides practical tips on operating and maintaining this equipment safely. Detailed instructions and real-world examples help demystify the technology, ensuring that you can manage your kitchen’s temperature controls with precision—a skill that significantly enhances the reliability and quality of your culinary operations.

Lesson 4 – Kitchen Tools and Equipment

In Lesson 4, you explore the myriad of kitchen tools and equipment essential for day-to-day operations. This comprehensive session covers everything from basic utensils to advanced appliances, providing insights into their proper use and maintenance. You’ll learn how each tool fits into the larger workflow of a professional kitchen, ensuring that you can select the right tool for every task.

This lesson is designed to build your familiarity with the tools that define a culinary workspace. With detailed descriptions and practical demonstrations, you’ll gain the confidence to handle and maintain each piece of equipment, making your transition to a professional kitchen environment smoother and more efficient.

Lesson 5 – Identify Common Ingredients

Lesson 5 shifts focus to the ingredients that form the backbone of every culinary creation. You will learn to identify common ingredients found in professional kitchens and understand their roles in creating balanced, flavorful dishes. This lesson covers a wide range of items—from staples like flour and sugar to specialty ingredients that add a unique twist to recipes.

The session emphasizes the importance of quality and sourcing, providing insights into how ingredient selection impacts the final dish. By understanding the characteristics of each ingredient, you will be better equipped to choose the best components for your recipes. This skill is essential for any online culinary class aiming to elevate your cooking.

Lesson 6 – Produce

In Lesson 6, the focus is on fresh produce—the vibrant heart of any kitchen. This lesson covers techniques for selecting, storing, and preparing fruits and vegetables to ensure they contribute maximum flavor and nutritional value to your dishes. You’ll learn the significance of seasonality and how to use produce to create dynamic, colorful presentations.

The session also delves into the proper handling of produce to prevent spoilage and preserve freshness. With practical tips and hands-on demonstrations, you’ll gain the confidence to manage your produce efficiently, a crucial skill in maintaining the quality and appeal of your culinary creations.

Lesson 7 – Wet and Dry Goods and Spices

Lesson 7 is all about managing the diverse range of ingredients in a kitchen—from wet and dry goods to the myriad of spices that enhance every dish. You’ll learn the differences between these categories, how to store them properly, and the role each plays in flavor development. This detailed session underscores the importance of organization and precision in ingredient management.

The lesson also provides practical strategies for using spices effectively. By understanding the unique characteristics of each spice and how they interact with other ingredients, you’ll be able to elevate the flavor profile of your dishes, a key competency in any online culinary class.

Lesson 8 – Identify Recipe Needs

In Lesson 8, you’ll learn how to break down recipes to determine precisely what is needed for each dish. This lesson teaches you to analyze recipes critically, ensuring you have the correct quantities and types of ingredients before you begin cooking. Such precision is essential for consistency and quality in every meal you prepare.

The session emphasizes the importance of planning and organization, providing you with techniques to forecast ingredient needs accurately. This skill minimizes waste and ensures that you are always prepared—a significant advantage for anyone taking an online culinary class.

Lesson 9 – Scales and Conversions

Lesson 9 tackles the essential topic of scales and conversions in the kitchen. Accurate measurements are critical to the success of any recipe, and this lesson provides comprehensive training on how to use scales effectively. You’ll learn about different measurement systems and how to convert between them seamlessly, ensuring consistency in every dish.

The lesson also includes practical exercises that reinforce the importance of precision in measurement. By mastering these techniques, you will enhance your ability to replicate recipes with confidence and accuracy—a must-have skill for any culinary professional looking to excel in a competitive environment.

Domain 2 Labs

The Domain 2 Labs are designed to put your newfound knowledge into practice. These interactive sessions simulate real-world kitchen scenarios, allowing you to apply the principles of setup procedures in a controlled, supportive environment. You’ll have the opportunity to experiment with techniques learned in the lessons, receiving instant feedback to refine your skills.

Participating in these labs not only reinforces theoretical concepts but also builds the practical confidence needed to excel in a professional kitchen. This hands-on approach is a standout feature of this online culinary class, bridging the gap between learning and doing.

Domain 2 Post-Assessment

To conclude this module, the Domain 2 Post-Assessment measures your understanding and application of kitchen setup procedures. This final evaluation challenges you to integrate everything you’ve learned—from basic knife skills to the effective organization of kitchen tools and ingredients. It is a critical milestone that confirms your readiness to move forward.

By successfully completing the post-assessment, you demonstrate that you have built a strong operational foundation. This achievement validates your progress and prepares you for the more advanced challenges in the subsequent modules.

Domain 3: Food Safety and Sanitation

Domain 3 Pre-Assessment

The Domain 3 Pre-Assessment kicks off your exploration of food safety and sanitation practices. This initial test is designed to evaluate your current understanding of hygiene protocols and food safety standards. It sets the stage for a detailed study of the practices that keep commercial kitchens safe and efficient.

Engaging with this pre-assessment allows you to identify your strengths and areas needing improvement, ensuring you are fully prepared to absorb the following critical lessons. This targeted approach makes your learning experience both efficient and personalized.

Lesson 1 – Times and Temperature Controls

Lesson 1 in this domain focuses on the crucial concepts of time and temperature controls in food preparation. You will learn how precise control over these variables can prevent spoilage, reduce bacterial growth, and ensure the overall safety of your dishes. This lesson is fundamental to maintaining high standards in a commercial kitchen.

Detailed explanations and real-world scenarios help you understand the science behind these controls. By mastering these principles, you gain the ability to create a safe cooking environment where food quality is never compromised—a core component of this online culinary class.

Lesson 2 – Food Segregation for Safety

In Lesson 2, you will delve into the importance of food segregation as a measure to prevent cross-contamination. This lesson explains how proper organization of ingredients can drastically reduce the risk of foodborne illnesses. You’ll learn techniques for segregating raw and cooked items, as well as methods for safely handling allergens.

Through practical examples and clear guidelines, this session emphasizes the need for meticulous organization in food handling. By implementing these strategies, you ensure that your kitchen maintains the highest levels of safety and hygiene.

Lesson 3 – Sanitation in a Food Operation

Lesson 3 provides a comprehensive look at sanitation protocols within a professional food operation. You’ll learn the step-by-step procedures for cleaning and disinfecting various areas of the kitchen, ensuring that every surface meets rigorous hygiene standards. This lesson is essential for maintaining a safe and compliant culinary environment.

The session also covers the selection and correct usage of cleaning agents, as well as the timing and frequency of sanitation practices. Armed with this knowledge, you can implement effective cleaning routines that protect both your team and your patrons.

Domain 3 Post-Assessment

The Domain 3 Post-Assessment serves as a final evaluation of your food safety and sanitation skills. This assessment challenges you to apply the concepts learned throughout the module in realistic scenarios. It is designed to confirm that you have internalized the critical practices necessary for maintaining a hygienic kitchen.

By completing this assessment, you validate your competence in managing food safety issues, reinforcing your readiness to operate in a high-stakes culinary environment. It is a pivotal step in ensuring that your culinary practices meet the highest industry standards.

Domain 4: Kitchen Environment

Domain 4 Pre-Assessment

The Domain 4 Pre-Assessment introduces you to the dynamics of a professional kitchen environment. It evaluates your current understanding of kitchen organization, team roles, and safety protocols. This self-assessment primes you for an in-depth exploration of how a well-run kitchen operates.

By taking this initial evaluation, you can better focus your learning on areas that need improvement. It’s an essential component of the online culinary class that ensures you are fully prepared to absorb the subsequent lessons on creating a safe, efficient, and harmonious kitchen space.

Lesson 1 – Describe the Kitchen Hierarchy

Lesson 1 in this domain covers the intricate hierarchy that defines a professional kitchen. You will learn about the various roles—from executive chefs to line cooks—and how each contributes to the smooth operation of the kitchen. This session provides a detailed map of responsibilities and the flow of authority that underpins every successful culinary team.

Understanding the kitchen hierarchy is crucial for effective communication and collaboration in a busy environment. This lesson explains the roles and highlights the importance of teamwork, ensuring that every member knows how they contribute to the operation’s overall success.

Lesson 2 – Identify Equipment Safety Risks

In Lesson 2, you’ll learn how to identify and mitigate potential safety risks associated with kitchen equipment. This session covers common hazards and offers practical solutions for maintaining a safe workspace. You’ll learn how to spot early warning signs of equipment malfunction and take proactive steps to prevent accidents.

The lesson is filled with real-life examples and actionable advice that empower you to create a risk-aware environment. By understanding these safety protocols, you ensure that your kitchen remains secure and efficient—a critical aspect of any online culinary class.

Lesson 3 – Basic Equipment Maintenance

Lesson 3 focuses on the fundamentals of equipment maintenance. You will learn how routine upkeep not only prolongs the life of your kitchen tools but also ensures that they operate at peak performance. This session covers essential maintenance tasks and the importance of regular inspections.

The lesson is designed to provide you with hands-on techniques that are easy to implement. Integrating these maintenance practices into your daily routine sets the stage for a reliable and smoothly functioning culinary workspace.

Lesson 4 – Basic Workplace Safety Practices

Lesson 4 highlights the core safety practices that every kitchen worker must adopt. This lesson covers emergency procedures, the proper use of personal protective equipment, and other critical safety measures. You’ll learn how to create a workplace culture that prioritizes safety above all else.

Detailed scenarios and practical tips help you understand how to apply these safety practices in a fast-paced kitchen. By adopting these protocols, you not only protect yourself and your colleagues but also set a high standard for the overall kitchen environment.

Domain 4 Labs

The Domain 4 Labs provide a hands-on component where you can practice identifying safety risks and applying maintenance protocols in a simulated kitchen environment. These labs mimic real-world challenges, giving you the opportunity to test your skills in a controlled setting. The interactive exercises are designed to reinforce theoretical knowledge with practical application.

By engaging in these labs, you build the confidence and competence needed to manage a professional kitchen effectively. This practical experience is an invaluable part of the online culinary class, bridging the gap between learning and real-life execution.

Domain 4 Post-Assessment

The Domain 4 Post-Assessment reviews your understanding of kitchen environment protocols, from hierarchy to safety practices. This comprehensive test challenges you to apply what you’ve learned to realistic scenarios, confirming your ability to maintain a safe and organized kitchen. It is a key milestone in your culinary training.

Completing this assessment validates your knowledge and prepares you for the more advanced modules that follow. It serves as a final checkpoint, ensuring that you have mastered the essential components of a professional kitchen environment.

Domain 5: Cooking Methods and Terminology

Domain 5 Pre-Assessment

The Domain 5 Pre-Assessment is your gateway into the diverse world of cooking techniques and culinary language. This initial evaluation helps determine your familiarity with various cooking methods and terminologies. It sets a clear baseline, ensuring that you are primed to learn and absorb new skills.

By taking this assessment, you identify the areas where you excel and those that require further development. This personalized approach guarantees that your learning experience is tailored to your needs—a cornerstone of this comprehensive online culinary class.

Lesson 1 – Preparation Methods

Lesson 1 introduces you to the fundamental methods of food preparation. You will learn essential techniques such as chopping, slicing, and dicing—skills that are critical for both efficiency and precision in the kitchen. This lesson emphasizes the importance of mastering these basics to lay the groundwork for more advanced culinary techniques.

Through detailed demonstrations and practical exercises, you will gain hands-on experience that prepares you for real-world cooking challenges. The lesson is engaging and interactive, ensuring that you not only learn but also apply these techniques confidently.

Lesson 2 – Wet Heat Cooking Methods

In Lesson 2, you will explore wet heat cooking methods, including boiling, steaming, and poaching. These techniques use moisture to transform ingredients, preserving their natural flavors while ensuring tender, succulent results. The lesson provides clear explanations of when and how to use each method to achieve the desired culinary effect.

Practical examples and step-by-step instructions make this lesson both accessible and engaging. By mastering wet heat techniques, you enhance your ability to create dishes that are both flavorful and perfectly cooked—a key benefit of this online culinary class.

Lesson 3 – Dry Heat Cooking Methods

Lesson 3 shifts focus to dry-heat cooking methods such as baking, roasting, grilling, and sautéing. These methods rely on direct heat to develop rich flavors and appealing textures. The session details the nuances of each technique and explains how to select the appropriate method for different types of ingredients.

The lesson is enriched with practical demonstrations and expert tips, ensuring that you understand the benefits and limitations of each dry heat method. Mastering these techniques will enable you to produce dishes with exceptional taste and presentation, making you a versatile chef.

Lesson 4 – Combination Heat Cooking Methods

Lesson 4 explores combination heat cooking methods that merge the advantages of both wet and dry heat techniques. This innovative approach allows you to create complex flavors and textures that elevate your culinary creations. The lesson explains the science behind these methods and how to execute them flawlessly.

Engaging examples illustrate when and why to use combination heat, providing you with a deeper understanding of flavor development. This knowledge not only enhances your cooking skills but also expands your culinary repertoire—a significant asset in any online culinary class.

Lesson 5 – Making Stocks, Sauces, and Soups

Lesson 5 takes a deep dive into the art of making stocks, sauces, and soups—the foundations of countless recipes. You will learn the techniques for extracting rich flavors from bones, vegetables, and spices, and how to create robust, flavorful bases that elevate any dish. This lesson is essential for understanding how to build layers of flavor in your cooking.

Through detailed instructions and practical tips, you will gain the confidence to prepare restaurant-quality stocks and sauces at home. This skill is a cornerstone of culinary excellence and an invaluable takeaway from this online culinary class.

Domain 5 Post-Assessment

The Domain 5 Post-Assessment is designed to consolidate your knowledge of various cooking methods and culinary terminology. This comprehensive evaluation challenges you to apply what you’ve learned in real-world scenarios, ensuring that you are ready to implement these techniques in a professional setting.

By completing this assessment, you confirm that you have mastered the essential cooking methods. This milestone not only validates your new skills but also boosts your confidence as you continue to advance in your culinary career.

Domain 6: Clean Up

Domain 6 Pre-Assessment

The Domain 6 Pre-Assessment introduces you to the critical practices of maintaining a clean and efficient kitchen. This initial evaluation gauges your understanding of cleaning protocols and waste management, ensuring you are ready to embrace the disciplined habits essential for a sanitary workspace.

By taking this pre-assessment, you set the stage for learning best practices that will keep your kitchen spotless and compliant with health regulations. It’s an important first step in this online culinary class, emphasizing that excellence in cooking extends to the upkeep of your environment.

Lesson 1 – Chemical Storage and Uses

Lesson 1 in the Clean Up module focuses on the proper storage and use of cleaning chemicals. You’ll learn how to handle these agents safely and effectively, ensuring that they contribute to a hygienic kitchen without compromising safety. Detailed protocols and practical tips make this lesson informative and actionable.

The session emphasizes the importance of correct labeling, storage conditions, and usage instructions. Mastering these practices ensures that your cleaning processes are both efficient and secure—a critical component of any successful culinary operation.

Lesson 2 – Waste Management and Recycling

In Lesson 2, you will explore the essential practices of waste management and recycling. This lesson covers strategies for reducing waste, managing by-products, and implementing eco-friendly practices in a busy kitchen. It’s a practical guide to maintaining sustainability without sacrificing efficiency.

Through real-world examples and actionable advice, you’ll learn how to optimize your waste management processes. This not only contributes to a cleaner environment but also enhances the overall efficiency of your culinary operations—a key takeaway from this online culinary class.

Lesson 3 – Cleaning Equipment

Lesson 3 provides a detailed look at the proper cleaning and maintenance of kitchen equipment. You’ll learn how regular cleaning schedules, combined with the correct use of cleaning supplies, can extend the lifespan of your tools and ensure a sanitary workspace. The session includes practical demonstrations that highlight the importance of routine upkeep.

By mastering these techniques, you ensure that every piece of equipment is kept in optimal condition. This lesson reinforces the idea that a well-maintained kitchen is a hallmark of culinary professionalism, essential for any serious culinary student.

Lesson 4 – Types of Sinks

Lesson 4 explores the various types of sinks found in commercial kitchens and their specific functions. You will learn about the design, usage, and maintenance of every kind of sink, ensuring that you understand how these fixtures contribute to overall kitchen efficiency. The lesson covers everything from hand-washing sinks to deep-cleaning stations.

The session provides practical insights into selecting the right sink for different tasks and maintaining them for long-term durability. With this knowledge, you can ensure that your kitchen remains organized and hygienic—a vital component of this online culinary class.

Domain 6 Post-Assessment

The Domain 6 Post-Assessment wraps up the Clean Up module by testing your understanding of all the cleaning and maintenance practices covered. This final evaluation challenges you to apply the best practices in a simulated environment, ensuring that you are well-prepared to maintain a safe, efficient, and compliant kitchen.

Completing this assessment not only confirms your mastery of cleaning protocols but also instills the discipline needed to sustain these practices over time. It is the final step in cementing the essential skills required to manage any professional culinary workspace.

Conclusion

Investing in LearnKey’s online culinary class means embracing a future filled with creativity, efficiency, and culinary excellence. Each lesson—from food storage to kitchen clean-up—has been designed with precision and care, ensuring that you acquire the skills necessary to thrive in any commercial kitchen. With hands-on labs, detailed assessments, and expert instruction from Amber Ely, this course transforms theory into practice, preparing you for a successful culinary career.

Join the ranks of accomplished chefs who have elevated their craft with LearnKey’s comprehensive training. Enroll today and take the definitive step toward mastering the art of cooking in a professional kitchen. Your journey to culinary mastery starts here!