Specialist Chef Diploma Program
Our Specialist Chef Diploma Program teaches the fundamentals of cooking as a career and what you need to know to establish an independent career as a personal chef.
In this intensive, 380 hour diploma program you will receive hands-on and theoretical training in classic culinary techniques. Plus you will learn everything you need to know to establish a career as a personal chef catering to your own clientele. You will learn how to plan menus that are appropriate to each customer, shop for groceries and prepare meals in your client’s own kitchen.
You can run a home-based business or start on the path to international fame. Begin with Liaison College training in the culinary arts and 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.
- 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.
Work for yourself and set your own hours. Build your own clientele. Being a personal chef gives you the opportunity to be truly creative in the hospitality industry and sets no limits on your success.
Specialist Chef – 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 and Short Order Cookery
- Vegetable and 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
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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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