Entrepreneurial Skills

for Chefs Diploma

Culinary Management Diploma

This is Liaison College Oakville’s ultimate diploma program.

The culinary management diploma training combines the advanced culinary skills of the Chef de Cuisine program with the business skills of the Entrepreneurial Skills for Chefs certificate. If you want the maximum in chef preparation along with the skills to be in business for yourself this is the program for you.

Next Course Start Dates:

January 29th, 2018 and March 5th, 2018.

Full Time:

Choose either full time morning or full time afternoon sessions.

Morning class hours are Monday to Friday 8am – 12 noon

Afternoon class hours are Monday to Friday 12 noon – 4 pm

Next Start Dates for full time diploma programs:
January 29th, 2018 and March 5th, 2018.

Course Outline: Culinary Management Diploma

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

Bake Theory

  • Flour Production & Applications
  • Types of Shortening
  • Sugar Commodities
  • Eggs in Baking
  • Dairy Products
  • Use of Salts
  • Leavening Agents
  • Chocolate and Flavourings

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

Culinary Techniques – Basic

  • Kitchen Tools – Identification,
    Storage & Handling
  • Uniform Standards
  • Proper Food Storage and Packaging
  • Fire Procedures
  • Stock Cookery
  • Thickening Agents
  • Soup Cookery
  • Sauce Cookery
  • Egg & Breakfast Cookery
  • Short Order Cookery
  • Vegetable, Pasta & Rice Cookery
  • Fish & Shellfish Cookery
  • Meat Entrees
  • Salads

Communications – Basic

  • Basic Business Communications
  • Accident Reports
  • Resume preparation
  • Cover Letters
  • Application Forms

Calculations – Basic

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

Techniques of Baking

  • Pie Dough
  • Piping Batters
  • Quick Breads and Muffins
  • Cream Desserts
  • Icings
  • Yeast Dough
  • Choux Paste Products
  • Pastries
  • Cake Preparation

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

Quantity Food Preparation

  • Rules of Personal Hygiene and Sanitation
  • 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

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 & 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

Personal Chef Introduction

  • Overview of the industry
  • A day in the life of a PC
  • What you need to become a successful PC

Entrepreneurial Skills

Creating a PC Business

  • Business Plan
  • Market Research & Strategic Plan
  • 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

Purchasing

  • Choosing suppliers
  • Creating the shopping list
  • Ordering
  • Tracking mileage
  • Client gifts

Becoming a Personal Chef

Tools & Equipment

  • The client package
  • Checklists
  • Containers – storage, freezing, reheating
  • Tools of the PC Trade
  • First aid
  • PC Safety

Menu Planning

  • How do people eat
  • Service variations
  • Costing
  • Special diets
  • Nutritional labelling
  • Timing for success

Working in the Client’s Home

  • Planning your work flow
  • Client Interview & Site Inspection
  • Setting up your work space
  • Trouble shooting
  • Clean up & Security
  • Evaluation

Selling the PC 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

PC Culinary Techniques

  • Cooking methods
  • Proteins, starches, produce
  • Food quality
  • Packaging for freezing/reheating

Other Revenue Sources & Concepts for the PC

  • Strategic Partnerships
  • Networking
  • Catering
  • Interactive parties
  • Private cooking demonstrations/lessons
  • Menu planning

Click Here to take your next step or call 905-842-4336 to arrange a tour.