Chef de Cuisine Diploma Program

Full time and part time classes are available.

Upcoming Course Start Dates

Full Time
April 2nd, and May 7th, 2012

Monday-Thursday: 7:30am-12:30pm and 12:30pm-5:30pm

Part Time
Now enrolling for our Part time classes April 2nd, 2012
Mondays & Tuesdays: 6:00 pm to 10:00 pm

Classes fill up fast! Click Here to Apply or call 905-842-4336 for a personal interview.

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 & 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 & Additives
• Mineral Elements
• Water – Sources, value & quality
• Developing Food Patterns

Culinary Techniques – Basic

• Kitchen Tools – Identification, Storage & Handling
• Uniform Standards
• Proper Food Storage and Packaging
• Fire Procedures
• Stock Cookery
• Thickening Agents
• Soup Cookery
• Sauce Cookery
• Egg & Breakfast Cookery
• Short Order Cookery
• Vegetable, Pasta & Rice Cookery
• Fish & Shellfish Cookery
• Meat Entrees
• Salads

Communications – Basic

• Basic Business Communications
• Accident Reports
• Resume preparation
• Cover Letters
• Application Forms

Calculations – Basic

• Addition, subtraction, multiplication & 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, Training 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 & 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 & Beverage Cost controls
• Management Principles
• Employment & 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 & Poultry Cookery
• Wines, Spirits and Beers in Cooking
• Garnishes & Derivative Sauces
• Buffet Preparation
• Convenience and Microwave –ready Foods

Pastry, Desserts and Related Theory

• 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

Cuisine – A La Carte

• Introduction
• Appetizers, Soups and Salads
• Vegetables, Potatoes, Pastas and Rice
• Desserts
• Equipment Identification, Use and Maintenance