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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