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Personal Chef Diploma

80 Hours – 4 Weeks Full-Time

Ever wanted to run your own culinary show? The Personal Chef Diploma Program hones your culinary talents, and prepares you for the technical side of running your own business.

Do I need a Diploma to be a Personal Chef? From the client’s perspective, choosing a personal chef is like choosing a lawyer, accountant or other professional. One looks for a combination of experience and credentials. Completing this course states your commitment to being a professional personal chef and to providing a valuable service to your clients.

This course puts you head and shoulders above other personal chefs, because you learn business management skills, how to market yourself, how to use the internet effectively, and how to avoid the pit-falls other business owners make.


Program Inquiry

Program Highlights

chef in class
  • Overview of the industry
  • A day in the life of a Specialist Chef
  • What you need to become a successful chef entrepreneur
Creating a Business
  • Business plan
  • Market research & strategic plan
  • Financial planning
  • Legal & government considerations
chef in class
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 materials
Menu Planning
  • How do people eat
  • Service variations
  • Costing
  • Special diets
  • Nutritional labeling
  • Timing for success Purchasing
  • Choosing suppliers
  • Creating the shopping list
  • Ordering
  • Tracking mileage
  • Client gifts
  • Timing for success
Tools & Equipment
  • The client package
  • Checklists
  • Containers – storage, freezing, reheating
  • Tools of  the Personal chef trade
  • First aid
  • Chef safety the Specialist Chef trade
Working in the Client’s Home
  • Planning your work flow
  • Client interview & site inspection
  • Setting up your workspace
  • Trouble shooting
  • Clean up & security
  • Evaluation
Marketing an Entrepreneurial Chef Service
  • Leading questions
  • Using the phone script
  • FAQ’s & objections
  • Booking the interview
  • Questionnaire
Safety & Sanitation
  • Note: students must have a valid Safe Food Handlers Card
  • In home basics • Bacteria
  • Food handling
  • Cleaning
  • Dishwashing
  • Safety practices
Other Revenue Sources & Concepts for the Entrepeneurial Chef
  • Strategic partnerships
  • Networking
  • Catering
  • Interactive parties
  • Private cooking demonstrations/lessons
  • Menu planning
Personal Chef Culinary Techniques
  • Cooking methods
  • Proteins, starches, produce
  • Food quality
  • Packaging for freezing/reheating

Get Started On the Path to Your Dream Career!