Course Outline for the Personal Chef Program

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

Basic Nutrition

• Major nutrient identification
• Energy sources
• Lipids
• Proteins and Vegetarian Diets
• Carbohydrate and Dietary Fibre
• Vitamins, Processing & Additives
• Mineral Elements
• Water – Sources, value & quality
• Developing Food Patterns

Communications – Basic

• Basic Business Communications
• Preparing a Quotation
• Thank you letters
• Follow-up Reports

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 Flavouring Agents
• Stock and Soup Cookery
• Sauce Cookery
• Breakfast and Short Order Cookery
• Vegetable and Pasta & Rice Cookery

Culinary Techniques – Basic

• Kitchen Tools – Identification, Storage & Handling
• Uniform Standards
• Proper Food Storage and Packaging
• Fire Procedures

Quantity Food Preparation

• Rules of Personal Hygiene and Sanitation
• Safety Regulations
• Packaging
• Kitchen Layout
• Chef inventory
• Travel and Transport of Goods

MasterCook Software

• Menu Planning and Design
• Using the Functions
• Shopping
• Costing
• Saving and File Management

Calculations - Basic

• Addition, subtraction, multiplication & division
• Common Fractions
• Decimal Fractions
• Percentages
• Standards of Measurement
• Fahrenheit to Celsius conversions