|
|
|
Liaison College
Kitchener Campus
1780 King Street E.
Kitchener, ON N2G 2P1
Tel: 519 743 8335
Fax: 519 743 6081
|
|
Personal Chef Diploma
Personal chefs do what their clients would do, if they had the time — plan menus, stop for groceries, and prepare nutritious meals.
We teach you all this and more, preparing you to build your own clientele and successful business.
Next start date is March 2, 2009.
|
|
Personal Chef Diploma Overview
Run a small part-time business from home or start on the path to international fame using your creativity and culinary skill.
In just five weeks, we'll help you become a personal chef running your own business. We'll get you through the basics from writing a business plan to understanding what is involved with marketing your business.
You will:
- put together a basic business plan
- register your business
- design your business cards and 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.
Personal Chef Diploma 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
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
|
|
|