Course Outline for the Cook Advanced Program

Food, Beverage and Labour Cost Controls

• Objectives and Applications of a Food and Beverage Control System
• Food & Beverage Cost controls
• Management Principles
• Employment & Labour Laws
• Employment Recruitment, Selection and Training
• Performance Assessment and 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 and Fish Cookery
• Meat & Poultry Cookery
• Wines, Spirits and Beers in Cooking
• Garnishes & Derivative Sauces
• Buffet Preparation
• Convenience and Microwave –ready Foods

Pastry, Desserts and Related Theory

• A la carte Cold and Hot Desserts
• Pies, Tarts, and Flans
• Choux Paste Products
• Yeast Products
• Puff Pastry
• Cheese Cakes, Special Occasion Cakes

 Culinary Techniques - Advanced

• Fish and Shellfish
• Canapés, Pate and Hors D’Oeuvres
• Cold Buffet and Soups
• Desserts
• Poultry and Game
• Lamb, Pork, Veal and Beef Cookery
• Pasta and Rice Cookery
• Soufflés
• Dining Room – Mise-en-Place

Cuisine – A La Carte

• Introduction
• Appetizers, Soups and Salads
• Vegetables, Potatoes, Pastas and Rice
• Desserts
• Equipment Identification, Use and Maintenance