Personal Chef Diploma
Ever wanted to run your own culinary show? The Personal Chef Diploma Program not only hones your culinary talents, but also prepares you for the technical side of running your own business. Completing this course categorically states your commitment to being a professional personal chef, providing a valuable service to your clients.
Do I need a Diploma to be a Personal Chef? Think of it from the client's perspective: choosing a Personal Chef is like choosing a lawyer, accountant or other professional. One looks for a true professional with experience.
This course puts you head and shoulders above other Personal Chefs, because you gain much more than culinary skills. You will learn business management skills, how to market yourself properly, including how to use the internet effectively, and you will learn to avoid the pit-falls other business owners make.
Personal Chef Diploma Program
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 & Additives
- Mineral Elements
- Water – Sources, value & quality
- Developing Food Patterns
Communications – Basic
- Basic Business Communications
- Preparing a Quotation
- Thank you letters
- Follow-up Reports
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
Culinary Techniques – Basic
- Kitchen Tools – Identification, Storage & Handling
- Uniform Standards
- Proper Food Storage and Packaging
- Fire Procedures
Quantity Food Preparation
- Rules of Personal Hygiene and Sanitation
- Safety Regulations
- Packaging
- Kitchen Layout
- Chef inventory
- Travel and Transport of Goods
MasterCook Software
- Menu Planning and Design
- Using the Functions
- Shopping
- Costing
- Saving and File Management
Calculations - Basic
- Addition, subtraction, multiplication & division
- Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius conversions
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