Specialist Chef
- Program Length – 20 Weeks [400 Hours]
- Academic Credentials – Diploma
- Program Description –This 20 week, an intensive and comprehensive Diploma program will pre-pare the students with the basic culinary skills, progressive theory and practicum, and finally focusing on the front of the house in Hospitality Administration.
- Admission Requirements – Ontario Secondary School Diploma or equivalent, Minimum 18 years of age, IELTS overall score of 6.0 or above, Mature Students must pass the admission test.
- Program Dates – Most of our programs accept students round the year. We enroll students every month.
- 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 Flavourings
- Major nutrients identify cation
- 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 – Identifi cation, 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 & Shellfi sh Cookery
- Meat Entrees
- Salads
- Basic Business Communications
- Accident Reports
- Resume preparation
- Cover Letters
- Application Forms
- Addition, subtraction, multiplication & division
- Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius conversions
- Pie Dough
- Piping Batters
- Quick Breads and Muffi ns
- Cream Desserts
- Icings
- Yeast Dough
- Choux Paste Products
- Pastries
- Cake Preparation
- 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 Flavouring 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 Identifi cation
- Stock, Soup and Sauce Cookery
- Poultry, Lamb, Pork, Beef, Fish Cookery
- Potato and Vegetable Cookery
- Salad Preparation
- Dessert Preparation
- Overview of the industry
- A day in the life of a PC
- What you need to become a successful PC
- Business Plan
- Market Research & Strategic Plan
- Financial Planning
- Legal & Government Considerations
- Business structure
- Accounting options
- Insurance
- Financing
- Creating an image or brand
- Marketing outline
- Delivering your message
- Marketing Tools
- Creating Marketing Pieces
- Choosing suppliers
- Creating the shopping list
- Ordering
- Tracking mileage
- Client gifts
- The client package
- Checklists
- Containers – storage, freezing,
reheating - Tools of the PC Trade
- First aid
- PC Safety
- How do people eat
- Service variations
- Costing
- Special diets
- Nutritional labelling
- Timing for success
- Planning your work fl ow
- Client Interview & Site Inspection
- Setting up your work space
- Trouble shooting
- Clean up & Security
- Evaluation
- Leading questions
- Using the phone script
- FAQ’s & Objections
- Booking the interview
- Questionnaire
- Handlers Card
- In home basics
- Bacteria
- Food Handling
- Cleaning
- Dishwashing
- Safety practices
- Cooking methods
- Proteins, starches, produce
- Food quality
- Packaging for freezing/reheating
- Strategic Partnerships
- Networking
- Catering
- Interactive parties
- Private cooking demonstrations/
lessons - Menu planning