Chef de Cuisine Diploma Program
Our Chef de Cuisine diploma program covers both our basic and advanced culinary arts diplomas to ensure you receive all the training you need to become a professional cook or chef.
This diploma program is an intensive, 600 hour course that provides hands-on and theoretical training in classic and advanced culinary techniques combined with information on establishing a restaurant business. Students are encouraged to produce one meal for our gourmet lunch program where they plan the menu and organize the kitchen including food preparation and staffing. These meals are served to paying customers who provide comments to help you discover your strengths as a chef.
Students also receive job search information and practical assistance in finding fulfilling employment. Exclusive to LIAISON COLLEGE is our Career Action Plan Services, or CAPS. CAPS was developed to provide the maximum in assistance to students and graduates in launching their career in the culinary arts field. It is regularly updated to keep pace with changes in the hospitality industry. Our professional graduate services team guides you in making the right choices and decisions for your career. We have had a placement rate of well over 90% each year for 10 years.
For a complete breakdown of our curriculum, please review our course outline below.
Chef de Cuisine: Course Outline
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
Bake Theory
- Flour Production & Applications
- Types of Shortening
- Sugar Commodities
- Eggs in Baking
- Dairy Products
- Use of Salts
- Leavening Agents
- Chocolate & Flavourings
Basic Nutrition
- Major Nutrient Identification
- Energy Sources
- Lipids
- Proteins & Vegetarian Diets
- Carbohydrate & Dietary Fibre
- Vitamins, Processing & Additives
- Mineral Elements
- Water – Sources, Value & Quality
- Developing Food Patterns
Culinary Techniques – Basic
- Kitchen Tools – Identification, Storage & Handling
- Uniform Standards
- Proper Food Storage & 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
Communications – Basic
- Basic Business Communications
- Accident Reports
- Resume Preparation
- Cover Letters
- Application Forms
Calculations – Basic
- Addition, Subtraction, Multiplication & Division
- Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius conversions
Techniques of Baking
- Pie Dough
- Piping Batters
- Quick Breads & Muffins
- Cream Desserts
- Icings
- Yeast Dough
- Choux Paste Products
- Pastries
- Cake Preparation
Kitchen Management
- Hospitality / Tourism Perspectives & Organizations
- Orientation, Training & Career Planning
- Menu Planning & Basic Marketing
- Table Service
- Basic Kitchen Calculations
- Basic Purchasing
- Kitchen Organization, Maintenance & Security
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Food Theory – Basic
- Major Cooking Methods
- Vegetable cuts & Flavouring Agents
- Stock & Soup Cookery
- Sauce Cookery
- Breakfast & Short Order Cookery
- Vegetable, Pasta & Rice Cookery
Quantity Food Preparation
- Rules of Personal Hygiene & Sanitation
- Safety Regulations
- Large Kitchen Equipment Identification
- Stock, Soup & Sauce Cookery
- Poultry, Lamb, Pork, Beef, Fish Cookery
- Potato & Vegetable Cookery
- Salad Preparation
- Dessert Preparation
Food, Beverage and Labour Cost Controls
- Objectives & Applications of a Food and Beverage Control System
- Food & Beverage Cost controls
- Management Principles
- Employment & Labour Laws
- Employment Recruitment, Selection & Training
- Performance Assessment & 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 & Fish Cookery
- Meat & Poultry Cookery
- Wines, Spirits & Beers in Cooking
- Garnishes & Derivative Sauces
- Buffet Preparation
- Convenience and Microwave–ready Foods
Pastry, Desserts and Related Theory
- A la Carte Cold & Hot Desserts
- Pies, Tarts, & Flans
- Choux Paste Products
- Yeast Products
- Puff Pastry
- Cheese Cakes, Special Occasion Cakes
Culinary Techniques – Advanced
- Fish & Shellfish
- Canapés, Paté & Hors d’Oeuvres
- Cold Buffet & Soups
- Desserts
- Poultry & Game
- Lamb, Pork, Veal & Beef Cookery
- Pasta & Rice Cookery
- Soufflés
- Dining Room – Mise-en-Place
Cuisine – A La Carte
- Introduction
- Appetizers, Soups & Salads
- Vegetables, Potatoes, Pastas & Rice
- Desserts
- Equipment Identification, Use & Maintenance
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