In as little as 3 months you could be working as a cook or chef!
Our programs are designed by our Advisory Board made up of experienced chefs in the industry.
Each program has been developed with a particular career path in mind and each one is reviewed annually to ensure it is up-to-date. Depending on which program you choose, you will learn about:
Sanitation, Safety and Equipment
- Terms
- Safe food handling and sanitation codes
- The Health Protection and Promotion Act
- Food poison prevention
- Dishwashing
Basic Nutrition
- Proteins and vegetarian diets
- Lipids, carbohydrate and dietary fibre
- Vitamins and minerals
- Water – Sources, value & quality
- Developing food patterns
Communications – Basic
- Basic business communications
- Accident reports
- Resumes, cover letters, and application forms
Calculations – Basic
- Essential math
- Standards of measurement
- Fahrenheit to celsius conversions
Kitchen Management
- Menu planning and basic marketing
- Table service
- Basic kitchen calculations, organization, maintenance and security
- Basic purchasing
Food Theory – Basic
- Major cooking methods
- Vegetable cuts
- Stocks, soups and sauces
- Breakfast and short order cookery
- Vegetable, pasta and rice cookery
Bake Theory
- Flours, shortenings, sugars
- Eggs and dairy
- Use of salts and leavening agents
- Chocolate and flavourings
Culinary Techniques – Basic
- Kitchen tools, uniform standards, proper food storage and packaging
- Stock, soup and sauce cookery
- Egg and breakfast cookery
- Short order cookery
- Vegetable, pasta and rice cookery
- Fish and shellfish cookery
- Meat entrees
- Salads
Personal Chef Introduction
- Overview of the personal chef industry
- A day in the life of a personal chef
- What you need to become a successful personal chef
Creating a PC Business
- Creating a business plan
- Market research & strategic planning
- 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 personal chef trade
- First aid and safety
Menu Planning
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- How people eat
- Service variations
- Costing
- Special diets
- Nutritional labeling
- Timing for success
Food, Beverage and Labour Cost Controls
- Food and beverage control systems and cost controls
- Management principles
- Employment and labour laws including recruitment, training, and performance assessments
- Labour relations and cost controls
Communication – Advanced
- Formal reports
- Business correspondence
- Resume development and career planning
- Presentation skills
Calculations – Advanced
- Business calculations
- Inventory and yield calculations
Food Theory – Advanced
- Deep frying and fish cookery
- Meat and poultry cookery
- Wines, Spirits and Beers in cooking
- Garnishes & derivative sauces
- Buffet preparation
- Convenience and microwave-ready foods
Pastry, Desserts and Related Theory
- À la carte cold and hot desserts
- Pies, tarts, and flans
- Choux paste, yeast products, and puff pastry
- Cheese cakes, special occasion cakes
Culinary Techniques – Advanced
- Fish and shellfish
- Canapés, paté 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
- Appetizers, soups and salads
- Vegetables, potatoes, pastas and rice
- Desserts
- Equipment identification, use and maintenance
Techniques of Baking
- Pie dough
- Piping batters
- Quick breads and muffins
- Cream desserts
- Icings
- Yeast dough
- Choux paste products
- Pastries
- Cake preparation
Quantity Food Preparation
- Hygiene, sanitation and 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
Purchasing
- Choosing suppliers
- Shopping lists and ordering
- Client gifts
Working in the Client’s Home
- Work flow
- Client interview & site inspection
- Setting up your work space, trouble shooting
- Clean up & security
Selling the Personal Chef Service
- FAQs & objections
- Booking interviews and conducting questionnaires
Safety & Sanitation
- In home basics
- Food handling and safety practices
- Cleaning and dishwashing
Personal Chef Culinary Techniques
- Cooking methods
- Proteins, starches, produce
- Packaging for freezing/reheating
Other Revenue Sources & Concepts for the PC
- Strategic partnerships and networking
- Catering, interactive parties
- Private cooking demonstrations / lessons
- Menu planning