COURSE DESCRIPTION

In addition to full-time day classes, Ontario School of Commerce and Technology offers part-time evening and weekend classes with frequent start dates. Prior to graduation students receive job search information and assistance in finding fulfilling employment through Ontario School of Commerce and Technology’s exclusive Career Action Plan Services (CAPS).

  • Interpretation of terms
  • Personal hygiene
  • Food contamination
  • Safe food handling
  • Construction standards
  • Maintenance standards
  • Sanitation codes
  • The Health Protection and Promotion Act
  • Food poison prevention
  • Dishwashing
  • Flour Production & Applications
  • Types of Shortening
  • Sugar Commodities
  • Eggs in Baking
  • Dairy Products
  • Use of Salts
  • Leavening Agents
  • Chocolate and Flavorings
  • Major nutrient identification
  • Energy sources
  • Lipids
  • Proteins and Vegetarian Diets
  • Carbohydrate and Dietary Fibre
  • Vitamins, Processing & Additives
  • Mineral Elements
  • Water – Sources, value & quality
  • Developing Food Patterns
  • Addition, subtraction, multiplication & division
  • Common Fractions
  • Decimal Fractions
  • Percentages
  • Standards of Measurement
  • Fahrenheit to Celsius conversions
  • Basic Business Communications
  • Accident Reports
  • Resume preparation
  • Cover Letters
  • Application Forms
  • Hospitality /Tourism Perspectives and Organizations
  • Orientation, Training and Career Planning
  • Menu Planning and Basic Marketing
  • Table Service
  • Basic Kitchen Calculations
  • Basic Purchasing
  • Kitchen Organization, Maintenance and Security
  • Major cooking methods
  • Vegetable cuts and Flavoring Agents
  • Stock and Soup Cookery
  • Sauce Cookery
  • Breakfast and Short Order Cookery
  • Vegetable and Pasta & Rice Cookery
  • Kitchen Tools – Identification, Storage & Handling
  • Uniform Standards
  • Proper Food Storage and Packaging
  • Fire Procedures
  • Stock Cookery
  • Thickening Agents
  • Soup Cookery
  • Sauce Cookery
  • Egg & Breakfast Cookery
  • Short Order Cookery
  • Vegetable, Pasta & Rice Cookery
  • Fish & Shellfish Cookery
  • Meat Entrees
  • Salads
  • Objectives and applications of a food and beverage control system
  • Food and beverage cost controls
  • Management principles
  • Employment and labour laws
  • Employment recruitment, selection and training
  • Performance assessment and productivity standards
  • Labour relations
  • Labour cost controls
  • Business calculations
  • Cost / sales calculations
  • Break-even analysis
  • Inventory calculations
  • Yield calculations
  • Formal reports
  • Business correspondence
  • Resume development and career planning
  • Presentation skills
  • A la carte cold and hot desserts
  • Pies, Tarts, and Flans
  • Choux Paste products
  • Yeast products
  • Puff pastry
  • Cheese Cakes, Special occasion cakes
  • Pie dough
  • Piping batters
  • Quick breads and muffins
  • Cream desserts
  • Icings
  • Yeast dough
  • Choux paste products
  • Pastries
  • Cake preparation
  • Fish and Shellfish
  • Canapés, Pate and Hors D ‘Oeuvres
  • Cold buffet and Soups
  • Desserts
  • Poultry and Game
  • Lamb, Pork, Veal and Beef Cookery
  • Pasta and Rice cookery
  • Soufflés
  • Dining Room – Mise-en-Place
  • Introduction
  • Appetizers, Soups and Salads
  • Vegetables, Potatoes, Pastas and Rice
  • Desserts
  • Equipment identification, use and maintenance
  • Rules of personal hygiene and sanitation
  • Safety regulations
  • Large kitchen equipment identification
  • Stock, soup and sauce cookery
  • Poultry, lamb, pork, beef, fish cookery
  • Potato and vegetable cookery
  • Salad preparation
  • Dessert preparation
  • Deep frying and fish cookery
  • Meat and poultry cookery
  • Wines, Spirits and Beers in cooking
  • Garnishes & derivative sauces
  • Buffet preparation
  • Convenience and microwave-ready foods

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    Program TitleCHEF DE CUISINE
    Program Length600 Hours – 30 Weeks Full-Time
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