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: May 27th, 2013. August 19th, 2013. September 23, 2013.
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
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.
