Skip to Content
chevron-left chevron-right chevron-up chevron-right chevron-left arrow-back star phone quote checkbox-checked search wrench info shield play connection mobile coin-dollar spoon-knife ticket pushpin location gift fire feed bubbles home heart calendar price-tag credit-card clock envelop facebook instagram twitter youtube pinterest yelp google reddit linkedin envelope bbb pinterest homeadvisor angies

Program Overview

This program combines the Chef de Cuisine program’s advanced culinary skills with the entrepreneurial skills from the Hospitality Administration program. This program prepares its students to learn the maximum in chef preparation and the skills to be in business themselves. Our program is approved as a vocational program under the Private Career Colleges Act, 2005.

Topics Covered
  • Sanitation, Safety and Equipment
  • Bake Theory
  • Basic Nutrition
  • Culinary Techniques – Basic
  • Communications – Basic
  • Calculations – Basic
  • Techniques of Baking
  • Kitchen Management
  • Food Theory – Basic
  • Quantity Food Preparation
  • Food, Beverage and Labour Cost Controls
  • Communication – Advanced
  • Calculations – Advanced
  • Food Theory – Advanced
  • Pastry, Desserts and Related Theory
  • Culinary Techniques – Advanced
  • Cuisine – A La Carte
  • Fundamentals and History
  • Restaurant Types
  • Menu Planning
  • Business Organization
  • Food Service Feasibility
  • Premises and Equipment
  • Equipment, Furnishings and Sanitation
  • Market Analysis
  • Financial Planning Controls
  • Purchasing
  • Human Resources
  • Marketing and Advertising

Get Started On the Path to Your Dream Career!