Culinary Management
Sanitation, Safety And Equipment
- 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
Basic Nutrition
- Major nutrient identification
- Energy sources
- Lipids
- Proteins and vegetarian diets
- Carbohydrate and dietary fibre
- Vitamins, processing and additives
- Mineral elements
- Water – Sources, value & quality
- Developing food patterns
Communications – Basic
- Basic business communications
- Accident reports
- Resume preparation
- Cover letters
- Application forms
Calculations – Basic
- Addition, subtraction, multiplication and division
- Common fractions
- Decimal fractions
- Percentages
- Standards of measurement
- Fahrenheit to celsius conversions
Kitchen Management
- 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
Food Theory – Basic
- Major cooking methods
- Vegetable cuts and flavouring agents
- Stock and soup cookery
- Sauce cookery
- Breakfast and short order cookery
- Vegetable and pasta and rice cookery
Bake Theory
- Flour production and applications
- Types of shortening
- Sugar commodities
- Eggs in baking
- Dairy products
- Use of salts
- Leavening agents
- Chocolate and flavourings
Culinary Techniques – Basic
- Kitchen tools – Identification, storage and handling
- Uniform standards
- Proper food storage and packaging
- Fire procedures
- Stock cookery
- Thickening agents
- Soup cookery
- Sauce cookery
- Egg and breakfast cookery
- Short order cookery
- Vegetable, pasta and rice cookery
- Fish and shellfish cookery
- Meat entrees
- Salads
Personal Chef Introduction
- Overview of the industry
- A day in the life of a PC
- What you need to become a successful PC
Creating A PC Business
- Business plan
- Market research & strategic plan
- Financial planning
- Legal & government considerations
Administration Model
- Business structure
- Accounting options
- Insurance
- Financing
Strategic Marketing Plan
- Creating an image or brand
- Marketing outline
- Delivering your message
- Marketing tools
- Creating marketing pieces
Tools & Equipment
- The client package
- Checklists
- Containers – storage, freezing, reheating
- Tools of the PC trade
- First aid
- PC safety
Menu Planning
- How do people eat
- Service variations
- Costing
- Special diets
- Nutritional labeling
- Timing for success
Food, Beverage And Labour Cost Controls
- 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
Communication – Advanced
- Formal reports
- Business correspondence
- Resume development and career planning
- Presentation skills
Calculations – Advanced
- Business calculations
- Cost / sales calculations
- Break-even analysis
- Inventory calculations
- Yield calculations
Food Theory – Advanced
- 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
Pastry, Desserts And Related Theory
- À la carte cold and hot desserts
- Pies, tarts, and flans
- Choux paste products
- Yeast products
- Puff pastry
- Cheese cakes, special occasion cakes
Culinary Techniques – Advanced
- Fish and Shellfish
- Canapés, paté 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
Cuisine – A La Carte
- Introduction
- Appetizers, soups and salads
- Vegetables, potatoes, pastas and rice
- Desserts
- Equipment identification, use and maintenance
Techniques Of Baking
- Pie dough
- Piping batters
- Quick breads and muffins
- Cream desserts
- Icings
- Yeast dough
- Choux paste products
- Pastries
- Cake preparation
Quantity Food Preparation
- 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
Purchasing
- Choosing suppliers
- Creating the shopping list
- Ordering
- Tracking mileage
- Client gifts
Working In The Client’s Home
- Planning your work flow
- Client interview & site inspection
- Setting up your work space
- Trouble shooting
- Clean up & security
- Evaluation
Selling The PC Service
- Leading questions
- Using the phone script
- FAQ’s & objections
- Booking the interview
- Questionnaire
Safety & Sanitation
- Note: students must have a valid Safe Food Handlers card
- In home basics
- Bacteria
- Food handling
- Cleaning
- Dishwashing
- Safety practices
PC Culinary Techniques
- Cooking methods
- Proteins, starches, produce
- Food quality
- Packaging for freezing/reheating
Other Revenue Sources & Concepts For The PC
- Strategic partnerships
- Networking
- Catering
- Interactive parties
- Private cooking demonstrations / lessons
- Menu planning
Contact Us
Liaison College Durham
701 Rossland Rd. E
Whitby, ON, L1N 8Y9
Phone: 905-430-0400
Email: Click Here
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Cilinary Arts Programs from Liaison College - Culinary Management