
Culinary Management Diploma
Program Overview
Sanitation, Safety And Equipment
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Interpretation of terms
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Personal hygiene
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Food contamination
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Safe food handling
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Construction standards
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Maintenance standards
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Sanitation codes
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The Health Protection and Promotion Act
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Food poison prevention
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Dishwashing
Basic Nutrition
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Major nutrient identification
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Energy sources
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Lipids
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Proteins and vegetarian diets
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Carbohydrate and dietary fibre
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Vitamins, processing and additives
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Mineral elements
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Water – Sources, value & quality
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Developing food patterns
Communications – Basic
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Basic business communications
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Accident reports
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Resume preparation
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Cover letters
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Application forms
Calculations – Basic
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Addition, subtraction, multiplication and division
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Common fractions
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Decimal fractions
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Percentages
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Standards of measurement
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Fahrenheit to celsius conversions
Kitchen Management
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Hospitality / tourism perspectives and organizations
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Orientation, training and career planning
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Menu planning and basic marketing
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Table service
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Basic kitchen calculations
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Basic purchasing
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Kitchen organization, maintenance and security
Food Theory – Basic
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Major cooking methods
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Vegetable cuts and flavouring agents
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Stock and soup cookery
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Sauce cookery
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Breakfast and short order cookery
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Vegetable and pasta and rice cookery
Bake Theory
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Flour production and applications
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Types of shortening
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Sugar commodities
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Eggs in baking
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Dairy products
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Use of salts
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Leavening agents
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Chocolate and flavourings
Culinary Techniques – Basic
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Kitchen tools – Identification, storage and handling
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Uniform standards
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Proper food storage and packaging
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Fire procedures
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Stock cookery
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Thickening agents
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Soup cookery
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Sauce cookery
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Egg and breakfast cookery
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Short order cookery
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Vegetable, pasta and rice cookery
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Fish and shellfish cookery
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Meat entrees
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Salads
Personal Chef Introduction
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Overview of the industry
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A day in the life of a PC
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What you need to become a successful PC
Creating A PC Business
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Business plan
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Market research & strategic plan
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Financial planning
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Legal & government considerations
Administration Model
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Business structure
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Accounting options
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Insurance
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Financing
Strategic Marketing Plan
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Creating an image or brand
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Marketing outline
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Delivering your message
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Marketing tools
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Creating marketing pieces
Tools & Equipment
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The client package
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Checklists
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Containers – storage, freezing, reheating
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Tools of the PC trade
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First aid
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PC safety
Menu Planning
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How do people eat
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Service variations
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Costing
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Special diets
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Nutritional labeling
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Timing for success
Food, Beverage And Labour Cost Controls
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Objectives and applications of a food and beverage control system
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Food and beverage cost controls
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Management principles
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Employment and labour laws
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Employment recruitment, selection and training
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Performance assessment and productivity standards
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Labour relations
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Labour cost controls
Communication – Advanced
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Formal reports
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Business correspondence
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Resume development and career planning
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Presentation skills
Calculations – Advanced
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Business calculations
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Cost / sales calculations
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Break-even analysis
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Inventory calculations
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Yield calculations
Food Theory – Advanced
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Deep frying and fish cookery
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Meat and poultry cookery
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Wines, spirits and beers in cooking
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Garnishes & derivative sauces
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Buffet preparation
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Convenience and microwave-ready foods
Pastry, Desserts And Related Theory
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À la carte cold and hot desserts
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Pies, tarts, and flans
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Choux paste products
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Yeast products
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Puff pastry
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Cheese cakes, special occasion cakes
Culinary Techniques – Advanced
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Fish and Shellfish
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Canapés, paté and hors d’oeuvres
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Cold buffet and Soups
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Desserts
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Poultry and Game
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Lamb, pork, veal and beef cookery
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Pasta and Rice cookery
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Soufflés
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Dining Room – Mise-en-Place
Cuisine – A La Carte
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Introduction
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Appetizers, soups and salads
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Vegetables, potatoes, pastas and rice
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Desserts
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Equipment identification, use and maintenance
Techniques Of Baking
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Pie dough
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Piping batters
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Quick breads and muffins
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Cream desserts
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Icings
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Yeast dough
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Choux paste products
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Pastries
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Cake preparation
Quantity Food Preparation
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Rules of personal hygiene and sanitation
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Safety regulations
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Large kitchen equipment identification
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Stock, soup and sauce cookery
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Poultry, lamb, pork, beef, fish cookery
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Potato and vegetable cookery
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Salad preparation
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Dessert preparation
Purchasing
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Choosing suppliers
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Creating the shopping list
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Ordering
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Tracking mileage
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Client gifts
Working In The Client’s Home
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Planning your work flow
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Client interview & site inspection
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Setting up your work space
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Trouble shooting
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Clean up & security
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Evaluation
Selling The PC Service
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Leading questions
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Using the phone script
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FAQ’s & objections
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Booking the interview
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Questionnaire
Safety & Sanitation
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Note: students must have a valid Safe Food Handlers card
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In home basics
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Bacteria
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Food handling
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Cleaning
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Dishwashing
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Safety practices
PC Culinary Techniques
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Cooking methods
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Proteins, starches, produce
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Food quality
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Packaging for freezing/reheating
Other Revenue Sources & Concepts For The PC
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Strategic partnerships
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Networking
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Catering
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Interactive parties
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Private cooking demonstrations / lessons
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Menu planning
