Personal Chef Diploma

Ever wanted to run your own culinary show? The Personal Chef Diploma Program hones your culinary talents, and prepares you for the technical side of running your own business.

Do I need a Diploma to be a Personal Chef? From the client’s perspective, choosing a personal chef is like choosing a lawyer, accountant or other professional. One looks for a combination of experience and credentials. Completing this course states your commitment to being a professional personal chef and to providing a valuable service to your clients.

This course puts you head and shoulders above other personal chefs, because you learn business management skills, how to market yourself, how to use the internet effectively, and how to avoid the pit-falls other business owners make.

• Overview of the industry
• A day in the life of a PC
• What you need to become a successful personal chef

• Business plans
• Market research & strategic plans
• 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

• The client package
• Checklists
• Containers – storage, freezing, reheating
• Tools of the Personal chef trade
• First aid
• Personal chef safety

• How people eat
• Service variations
• Costing
• Special diets
• Nutritional labeling
• Timing for success

• 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

• Note: students must have a valid Safe Food 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