Chef de Cuisine

Chef de Cuisine

Our Chef De Cuisine Diploma combines the Cook Basic Level 1 (Culinary Arts Level 1) and Cook Advanced Level 2 (Culinary Arts Level 2) programs into one continuous 600-hour (30 week) program, focusing on quality, creativity and presentation. Students acquire knowledge and skills that they will need to manage a professional kitchen. 

Program Overview

Baking Technique
  • Pie dough 
  • Piping batters 
  • Quick breads and muffins 
  • Cream desserts 
  • Icings 
  • Yeast dough 
  • Choux paste products 
  • Pastries 
  • Cake preparation 
  • Flour production and applications 
  • Types of shortening 
  • Sugar commodities 
  • Eggs in baking 
  • Dairy products 
  • Use of salts 
  • Leavening agents 
  • Chocolate and flavourings 
Calculations - Basic
  • Addition, subtraction, multiplication and division 
  • Common fractions 
  • Decimal fractions 
  • Percentages 
  • Standards of measurement 
  • Fahrenheit to celsius conversions 
Calculations - Advanced
  • Business calculations 
  • Cost / sales calculations 
  • Break-even analysis 
  • Inventory calculations 
  • Yield calculations 
Communications – Basic
  • Basic business communications
  • Accident reports
  • Resume preparation
  • Cover letters
  • Application forms
Communication - Advanced
  • Formal reports
  • Business correspondence
  • Resume development and career planning 
  • Presentation skills
Cuisine – A La Carte
  • Introduction
  • Appetizers, soups and salads
  • Vegetables, potatoes, pastas and rice
  • Desserts
  • Equipment identification, use and maintenance
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
Culinary Techniques - Advanced

  • Fish and shellfish
  • Canapés, pate 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
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
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
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
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
Nutrition- Basic
  • 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
Pastry, Desserts and Related Theory
  • A la carte cold and hot desserts
  • Pies, tarts and flans
  • Choux paste products
  • Yeast products
  • Puff pastry
  • Cheesecakes, special occasion cakes
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
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
  • Dish washing
 To apply, please contact us at 905-308-9333 
or fill out the inquiry form below

Contact Us

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