Specialist Chef

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


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


Other Revenue Sources & Concepts For The PC

  • Strategic Partnerships
  • Networking
  • Catering
  • Interactive parties
  • Private cooking demonstrations / lessons
  • Menu planning


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


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

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

Connect With Us


We are everywhere you are! Connect and interact with us on your favorite social media platform or visit our social media page to read our most recent posts.

My Image

Copyright © 2018 Liaison College

Website Design by Rood's Media