COURSE DESCRIPTION

Designed for students desiring to start a food service business or become a personal chef, this program includes the material contained in the Cook Basic diploma program and the Entrepreneurial Skills for Chefs certificate course.

  • 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
  • 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
  • Basic Business Communications
  • Accident Reports
  • Resume preparation
  • Cover Letters
  • Application Forms
  • Pie dough
  • Piping batters
  • Quick breads and muffins
  • Cream desserts
  • Icings
  • Yeast dough
  • Choux paste products
  • Pastries
  • Cake preparation
  • Addition, subtraction, multiplication & division
  • Common Fractions
  • Decimal Fractions
  • Percentages
  • Standards of Measurement
  • Fahrenheit to Celsius conversions
  • 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
  • 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
  • Business plan
  • Market research & strategic plan
  • Financial planning
  • Legal & government considerations
  • Business structure
  • Accounting options
  • Insurance
  • Financing
  • The client package
  • Checklists
  • Containers – storage, freezing, reheating
  • Tools of the Specialist Chef trade
  • First aid
  • Chef safety
  • Creating an image or brand
  • Marketing outline
  • Delivering your message
  • Marketing tools
  • Creating marketing materials
  • How do people eat
  • Service variations
  • Costing
  • Special diets
  • Nutritional labeling
  • Timing for success
  • Purchasing
  • Choosing suppliers
  • Creating the shopping list
  • Ordering
  • Tracking mileage
  • Client gifts
  • Timing for success
  • Planning your work flow
  • Client interview & site inspection
  • Setting up your workspace
  • Trouble shooting
  • Clean up & security
  • Evaluation
  • Leading questions
  • Using the phone script
  • FAQ’s & objections
  • Booking the interview
  • Questionnaire
  • Cooking methods
  • Proteins, starches, produce
  • Food quality
  • Packaging for freezing/reheating
  • Strategic partnerships
  • Networking
  • Catering
  • Interactive parties
  • Private cooking demonstrations/lessons
  • Menu planning
  • Note: students must have a valid Safe Food Handlers Card
  • In home basics
  • Bacteria
  • Food handling
  • Cleaning
  • Dishwashing
  • Safety practices

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    Program TitleSPECIALIST CHEF
    Program Length380 Hours – 20 Weeks Full-Time
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