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Culinary | Content | Lobster Ink

ProChef® online training for culinary programs

Introducing an innovative and ready-to-use digital framework to engage and educate students beyond the campus.

In partnership with

Accredited culinary training. Accessible anywhere.

Support your staff and students with the industry-acclaimed ProChef® online training solution. Developed with The Culinary Institute of America, ProChef® consists of 20 short courses that teach the foundational skills and culinary knowledge. The flexible online curriculum can complement any manner of existing training programs and enables you to reduce the financial and logistical costs of traditional classroom-based learning.

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Benefits of ProChef® for culinary programs

Reduce required live training time

Courses that readily align with almost any culinary curriculum

Affordable pricing structure

Empower educators to teach with consistency and confidence

Enable students to learn at their own pace

Accessible 24/7, on any device in English & Latin American Spanish

A sample from ProChef® 1

Lobster Ink’s proprietary learning methodology, combined with the CIA’s 60+ years of experience, delivers a quintessential online culinary school experience.

157 lessons, 20 courses, one purpose-built learning path.

Food and Kitchen Safety - Awareness

A serious kitchen accident or outbreak of foodborne illness can ruin reputations and end careers. Come to grips with kitchen safety measures with our food and kitchen safety awareness training course.

Lessons: 8

Food and Kitchen Safety - Prevention

Ensuring optimal safety and hygiene standards is vital for every professional chef. Follow the food safety guidelines and train your team on the practices, rules and procedures involved when implementing food safety standards.

Lessons: 10

Nutrition Fundamentals

The best chefs not only make delicious food, they also understand its nutritional importance. Study the fundamentals of nutrition, and learn more about proteins, fats, carbohydrates, vitamins and minerals in food.

Lessons: 7

Culinary Measures, Weights, Yields and Ratios

Converting recipes from metric to imperial measurements, or vice versa, can be tricky. Learn all about measurement and weight conversion, ratios in cooking and how to modify recipes depending on the guest amount.

Lessons: 3

Basic Food Science Principles

Cooking is chemistry and, to cook well, chefs need to understand the principles of food science. This introduction to food science course offers an overview of the six basic principles of food science and how to use them.

Lessons: 6

The Kitchen Family Tree

Things can get pretty heated in a commercial kitchen, and without proper coordination it simply cannot function. Learn about the Kitchen Brigade system and the roles and responsibilities within the kitchen hierarchy.

Lessons: 2

Knife Skills

There is no such thing as a good chef with clumsy knife skills. Knowing how to handle, maintain and use different types of knives is crucial. Learn how to chop, slice and cut like a pro with this kitchen knife skills course.

Lessons: 7

Cooking Techniques Part 1

If crispy-skinned roast chicken, seared meat, or crunchy fries are on the menu, your team needs to know how to master dry cooking methods. Learn about the benefits of dry heat cooking and get to know its most common techniques.

Lessons: 7

Cooking Techniques Part 2

What is moist heat cooking? It’s the process of preparing flavorful dishes using moist cooking methods, such as poaching, braising, stewing and en papillote. Learn about these methods and the benefits of moist heat cooking in this course.

Lessons: 6

Stock Production

A well-prepared stock can make any meal sing. Know more about the foundation of stocks and fumet, the mise en place of stocks and how to prepare a high-quality stock.

Lessons: 9

Sauce Production

The sauce production course teaches sauce making basics with a special focus on the grand sauces. Knowing how to prepare different types of roux creates a solid foundation for the preparation of mother sauces.

Lessons: 11

Soup Production

When soup is made well, it shows a chef’s skill and knowledge. This soup course takes learners through the theory of soup and how to prepare various kinds of soup, including consommé, broth, cream soup, bisque and purée soup.

Lessons: 13

Egg Cookery

One does not simply cook an egg. Learn how to cook eggs with the skill, precision and respect this pantry staple deserves. Learners will also have access to our tried and tested breakfast eggs recipes.

Lessons: 9

Vegetable Cookery

This vegetable cookery course teaches the basics of identifying, preparing and cooking vegetables to best preserve color and create appetizing textures.

Lessons: 15

Potatoes

Everyone can make potatoes, but preparing potatoes like a professional chef takes skill. Learn about the components of a potato, how to define different types of potatoes and the best way to cook potatoes.

Lessons: 11

Pasta

Our pasta making course will teach learners how to make, roll, cook, serve and garnish pasta. Your team will also learn how to cook filled and unfilled pasta, and how to attractively plate pasta. Bon appétit!

Lessons: 6

Grains

Grains’ relevance stretches far beyond the cereal section. For a start, they form the basis of the world’s diet. Knowing how to cook grains will take your team one step closer to mastering the foundations of cooking.

Lessons: 5

Dried Legumes

Legumes are so useful as a food staple that they’ve been grown and harvested for thousands of years. This course teaches the theory and method for soaking and cooking dried legumes, including chickpeas and black beans.

Lessons: 4

Rice

Rice is the oldest known food still widely consumed today. This course introduces learners to rice theory, the different types of rice and how to make rice pilaf, risotto, and steamed rice.

Lessons: 4

Salads, vinaigrettes and dressings

Fresh, delicate and healthy, the perfect salad is so much more than a pile of lettuce. Learn how to prepare salad, creamy dressings and vinaigrette, and become an expert in balancing textures and flavors in salads.

Lessons: 14

Plant-Forward Kitchen - Coming Soon

Plant-Forward Kitchen is the latest addition to the ProChef® online curriculum. Designed to advance the knowledge and skills of your culinary teams, this program enables you to respond to evolving consumer expectations and environmental pressures by creating sustainable, delicious, and healthy plant-forward dishes.