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