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Specialist Chef Diploma Program |
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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
Personal Chef Introduction
- Overview of the industry
- A day in the life of a PC
- What you need to become a successful PC
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Entrepreneurial Skills
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Creating a PC Business
- Business Plan
- Market Research & Strategic Plan
- Financial Planning
- Legal & Government Considerations
Administration Model
- Business structure
- Accounting options
- Insurance
- Financing
Strategic Marketing Plan
- Creating an image or brand
- Marketing outline
- Delivering your message
- Marketing Tools
- Creating Marketing Pieces
Purchasing
- Choosing suppliers
- Creating the shopping list
- Ordering
- Tracking mileage
- Client gifts
Becoming a Personal Chef
Tools & Equipment
- The client package
- Checklists
- Containers – storage, freezing, reheating
- Tools of the PC Trade
- First aid
- PC Safety
Menu Planning
- How do people eat
- Service variations
- Costing
- Special diets
- Nutritional labelling
- Timing for success
Working in the Client’s Home
- Planning your work flow
- Client Interview & Site Inspection
- Setting up your work space
- Trouble shooting
- vClean up & Security
- Evaluation
Selling the PC Service
- Leading questions
- Using the phone script
- FAQ’s & Objections
- Booking the interview
- Questionnaire
Safety & Sanitation
Note: students must have a valid Safe Food
Handlers Card
- In home basics
- Bacteria
- Food Handling
- Cleaning
- Dishwashing
- Safety practices
PC Culinary Techniques
- Cooking methods
- Proteins, starches, produce
- Food quality
- Packaging for freezing/reheating
Other Revenue Sources & Concepts for the PC
- Strategic Partnerships
- Networking
- Catering
- Interactive parties
- Private cooking demonstrations/lessons
- Menu planning
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2273 Royal Windsor Drive, 2nd Floor |at Otello's
Banquet Centre | Oakville, Ontario
Canada L6J 7X8 | 905 842 4336 | office@liaisoncollegeoakville.com |
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