Specialist Chef

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

This website uses cookies.