Culinary Hospitality Operations Management
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
Bake Theory
- Flour production and applications
- Types of shortening
- Sugar commodities
- Eggs in baking
- Dairy products
- Use of salts
- Leavening agents
- Chocolate and flavourings
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
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
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
Techniques Of Baking
- Pie dough
- Piping batters
- Quick breads and muffins
- Cream desserts
- Icings
- Yeast dough
- Choux paste products
- Pastries
- Cake preparation
Kitchen Management
- Hospitality / tourism perspectives and organizations
- Orientation, taining 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
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
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
Fundamentals And History
- History of the food service
- Today’s food service Industry
- Introduction to financial management
- Challenges in the food service Industry
- Advantages and disadvantages to starting a food service outlet
- Food service terminology
- Basic math calculations: percentages, averages
- Basic bookkeeping principles
Restaurant Types
- Family or commercial
- Coffee shop
- Cafeteria
- Gourmet
- Ethnic
- Fast food
- Delicatessen
- Buffet
- Institution
- Coffee car
Menu Planning
- General menu requirements
- Menu presentation
- Effect of menu on decision making
- Menu design
- Menu merchandising
- Menu analysis
Business Organization
- Proprietorship
- Partnerships
- Limited company
- Corporations
- Chains and franchises
- Professional help: bankers, accountants, etc
Food Service Feasibility
- Importance of site: general suitability, site specialists
- Visibility, suitability, accessibility
- Location factors
- Downtown versus shopping centre
- By-laws and zoning considerations
- Feasibility study
Premises And Equipment
- Leasing agreements, buy-outs
- Fixtures and equipment
- Rentals
- Sale / leaseback
- Rental agents
- Architects and contractors
- Leasehold improvements, blueprints, landlord negotiations
- Insurance
Equipment, Furnishings And Sanitation
- Cost of equipment
- Equipment based on needs
- Kitchen design
- Equipment requirements
- Professional assistance
- Sanitation and the Health Department
Market Analysis
- Market research
- Demographics
- Customer profiles
- Compiling data
Financial Planning Controls
- Financial statements
- Balance sheets: assets, liabilities, equity
- Income statements
- Retained earnings
- Forecasting, budgeting and analysis
- Financing options
- Cash receipts, disbursements, bank reconciliations
Purchasing
- Purchasing cycle
- Suppliers
- Receiving and storage
- Inventory and turnover
Human Resources
- Job descriptions
- Employee hiring
- Employee training
- Employee evaluation
- Employee records
- Scheduling and payroll
- Worker’s Compensation
Marketing And Advertising
- Trading area analysis and business environment analysis
- Competitor analysis
- Location
- Opportunity analysis
- Marketing plan
- Planning and budgeting
- Sales promotion
- Restaurant critics
Contact Us
Liaison College
350 Rutherford Road South
Brampton, ON, L6W 3M2
Phone: 905-460-8555
Toll-Free: 1-800-854-0621
Email: info@liaisoncollege.com
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