Culinary Management Diploma

Program Overview

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 and additives

  • Mineral elements

  • Water – Sources, value & quality

  • Developing food patterns

Communications – Basic

  • Basic business communications

  • Accident reports

  • Resume preparation

  • Cover letters

  • Application forms

Calculations – Basic

  • Addition, subtraction, multiplication and division

  • Common fractions

  • Decimal fractions

  • Percentages

  • Standards of measurement

  • Fahrenheit to celsius conversions

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 and rice cookery

Bake Theory

  • Flour production and applications

  • Types of shortening

  • Sugar commodities

  • Eggs in baking

  • Dairy products

  • Use of salts

  • Leavening agents

  • Chocolate and flavourings

Culinary Techniques – Basic

  • Kitchen tools – Identification, storage and handling

  • Uniform standards

  • Proper food storage and packaging

  • Fire procedures

  • Stock cookery

  • Thickening agents

  • Soup cookery

  • 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 industry

  • A day in the life of a PC

  • What you need to become a successful PC

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

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 labeling

  • Timing for success

Food, Beverage And Labour Cost Controls

  • Objectives and applications of a food and beverage control system

  • Food and beverage cost controls

  • Management principles

  • Employment and 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 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 products

  • Yeast products

  • 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

  • Introduction

  • 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

  • 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

Purchasing

  • Choosing suppliers

  • Creating the shopping list

  • Ordering

  • Tracking mileage

  • Client gifts

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

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