Culinary Management

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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