Specialist Chef

Specialist Chef
The Specialist Chef diploma  is a back-to-back combination of the Cook Basic Level 1 and Personal Chef diplomas. This 380-hour (19-week) program will fast-track your career as a personal chef. Learn the foundation skills, theory and technique of Cook Basic Level 1, along with business skills, marketing and advertising. 
Program Overview
Baking Technique

  • Pie dough
  • Piping batters
  • Quick breads and muffins
  • Cream desserts
  • Icings
  • Yeast dough
  • Choux paste products
  • Pastries
  • Cake preparation
Baking Theory

  • 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
Communications – Basic

  • Basic business communications
  • Accident reports
  • Resume preparation
  • Cover letters
  • Application forms
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
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
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
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

Administration Model

  • Business structure
  • Accounting options
  • Insurance
  • Financing
Creating a Personal Chef  Business

  • Business Plan
  • Market Research & Strategic Plan
  • Financial Planning
  • Legal & Government Considerations
Menu Planning

  • How do people eat
  • Service variations
  • Costing
  • Special diets
  • Nutritional labeling
  • Timing for success
Other Revenue Sources & Concepts for the Personal Chef

  • Strategic Partnerships
  • Networking
  • Catering
  • Interactive parties
  • Private cooking demonstrations/lessons
  • Menu planning
Personal Chef Culinary Techniques
  • Cooking methods
  • Proteins, starches, produce
  • Food quality
  • Packaging for freezing/reheating
Personal Chef Introduction

  • Overview of the industry
  • A day in the life of a PC
  • What you need to become a successful PC
Purchasing

  • Choosing suppliers
  • Creating the shopping list
  • Ordering
  • Tracking mileage
  • Client gifts
Safety & Sanitation

  • Note: students must have a valid Safe Food Handlers Card
  • In home basics
  • Bacteria
  • Food Handling
  • Cleaning
  • Dish washing
  • Safety practices
Selling the Persona Chef Service

  • Leading questions
  • Using the phone script
  • FAQ’s & Objections
  • Booking the interview
  • Questionnaire
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
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
 To apply, please contact us at 905-308-9333 
or fill out the inquiry form below

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