Chef de Cuisine Diploma Program |
|
|
Full time and part time classes are available.
 Upcoming Course Start Dates
Full Time
April 12th and May 17th
Monday-Thursday: 7:30am-12:30pm and 12:30pm-5:30pm
Part Time
Now enrolling for our Part time classes
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.
Course Outline
Click here to view the course outline in PDF format
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
|
2273 Royal Windsor Drive, 2nd Floor |at Otello's
Banquet Centre | Oakville, Ontario
Canada L6J 7X8 | 905 842 4336 | office@liaisoncollegeoakville.com |
|
