Culinary Management Diploma Program
This is our most demanding and comprehensive culinary arts program. In this course you will learn basic and advanced techniques in the culinary arts, safe food handling and the skills you need to establish a restaurant or run your own business as a personal chef.
The Culinary Management Diploma is an intensive 680 hour course of instruction that combines hands-on training with theory.
You can run a personal chef business based on the training you receive at Liaison College in basic and advanced cooking alongside entrepreneurial business skills
- Learn the fundamentals of great cooking from personal hygiene and safe practices to nutrition and classic skills such as soups, vegetable preparation, entrees, and pastry-making.
- Learn advanced cooking techniques with an emphasis on quality, creativity and presentation.
- Learn about menu planning and practice complex recipes.
- Work with chef instructors who bring their own experience in professional kitchens to your education.
- Put together a basic business plan.
- Register your business.
- Learn about legal and financial considerations from insurance to government regulations.
- Design business cards and a marketing flyer, and
- Get registered with the Canadian Personal Chef Association.
As part of the Culinary Management Program, you will be encouraged to produce one meal for our gourmet lunch program where you will plan the menu and organize the kitchen including food preparation and staffing. These meals are served to paying customers who provide comments back to help you discover your strengths as a chef.
Exclusive to LIAISON COLLEGE is our Career Action Plan Services, or CAPS, developed to provide the maximum in assistance to students and graduates in launching their career in the culinary arts field. Our professional graduate services team guides you in making the right choices and decisions for your career.
The Culinary Management Diploma Program gives you a complete grounding in the culinary arts where the opportunities are enormous.
For a complete breakdown of our curriculum, please review our course outline below.
Culinary Management: 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
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 & 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 & Career Planning
- Presentation Skills
Calculations – Advanced
- Business Calculations
- Cost / Sales Calculations
- Break-even Analysis
- Inventory Calculations
- Yield Calculations
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Food Theory – Advanced
- Deep Frying & Fish Cookery
- Meat & Poultry Cookery
- Wines, Spirits & Beers in Cooking
- Garnishes & Derivative Sauces
- Buffet Preparation
- Convenience & 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, Pate & 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 and Maintenance
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 Labelling
- Timing for Success
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 Food Handlers Certificate
- 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
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