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Have you ever wanted to run your own culinary show? The Personal Chef Diploma Program not only hones your culinary talents, but also prepares you for the technical-end of running your own business.
 Upcoming Course Start Dates
June 9, 2008
Monday-Thursday: 7:30 am to 12:30 pm
Full time and Part time available
Click Here to Apply or call 905-842-4336 for a personal interview.
Our Personal Chef Diploma program gives you the skills and credibility you will need to demonstrate the worthiness of your service to prospective clients.
Upon the completion of this course, you will be making the authoritive statement that you are a true Personal Chef professional ready to provide a valuable food service to your clients.
Do I need a Diploma to be a Personal Chef?
Think of it from the client's perspective. Choosing a Personal Chef is no different than finding a lawyer, accountant or other professional. They will be looking for a chef that is the most professional and has experience.
By taking this course, you will bring yourself head and shoulders above other Personal Chefs, because you will have gained knowledge that involves much more than culinary skills.
You will learn to market yourself properly by avoiding the pit-falls other business owners will have made. You will learn how to benefit from the Internet and the millions of people using search engines every day to find what they are looking for. You will learn how to acquire a website and domain name, the right way.
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
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 and quality
- Developing Food Patterns
Communications – Basic
- Basic Business Communications
- Preparing a Quotation
- Thank you letters
- Follow-up Reports
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
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
Culinary Techniques – Basic
- Kitchen Tools – Identification, Storage and Handling
- Uniform Standards
- Proper Food Storage and Packaging
- Fire Procedures
Quantity Food Preparation
- Rules of Personal Hygiene and Sanitation
- Safety Regulations
- Packaging
- Kitchen Layout
- Chef inventory
- Travel and Transport of Goods
MasterCook Software
- Menu Planning and Design
- Using the Functions
- Shopping
- Costing
- Saving and File Management
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