Specialist Chef Diploma

380 Hours – 20 weeks Full-time

Designed for students desiring to start a food service business or become a personal chef, this program includes the material contained in the Cook Basic diploma program and the Entrepreneurial Skills for Chefs certificate course.

Program Highlights

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 and flavorings

Basic Nutrition

  • Major nutrient identification
  • Energy sources
  • Lipids
  • Proteins and vegetarian diets
  • Carbohydrate and dietary fiber
  • 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 and 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 and muffins
  • Cream desserts
  • Icings
  • Yeast dough
  • Choux paste products
  • Pastries
  • Cake preparation

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 flavoring agents
  • Stock and soup cookery
  • Sauce cookery
  • Breakfast and short order cookery
  • Vegetable with pasta & rice cookery

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

Specialist Chef Introduction

  • Overview of the industry
  • A day in the life of a Specialist Chef
  • What you need to become a successful chef entrepreneur

Creating a Specialist Chef 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 materials

Tools & Equipment

  • The client package
  • Checklists
  • Containers - storage, freezing, reheating
  • Tools of the Specialist Chef trade
  • First aid
  • Chef safety

Menu Planning

  • How do people eat
  • Service variations
  • Costing
  • Special diets
  • Nutritional labeling
  • Timing for success
  • Purchasing
  • Choosing suppliers
  • Creating the shopping list
  • Ordering
  • Tracking mileage
  • Client gifts
  • Timing for success

Working in the Client's Home

  • Planning your work flow
  • Client interview & site inspection
  • Setting up your workspace
  • Trouble shooting
  • Clean up & security
  • Evaluation

Marketing an Entrepeneurial Chef 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

Specialist Chef Culinary Techniques

  • Cooking methods
  • Proteins, starches, produce
  • Food quality
  • Packaging for freezing/reheating

Other Revenue Sources & Concepts for the Entrepeneurial Chef

  • Strategic partnerships
  • Networking
  • Catering
  • Interactive parties
  • Private cooking demonstrations/lessons
  • Menu planning
Contact Us for Course Info Apply Now
Join us the last Tuesday every month from 5PM-7PM for a free information session & tour of campus. All welcome.

Information Request

Contact Liaison College Kitchener

Canadian Restaurant and Foodservices Association Taste Canada Canadian Chef Education Association WFIM
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