Helping Canadians get back to work.
Specialist Chef
380 Hours – 20 Weeks Full-Time
Designed for students desiring to start a food service business or become a personal chef, this program includes the material contained in the Cook Basic diploma program and the Entrepreneurial Skills for Chefs certificate course.
Program Highlights
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 flavorings
Basic Nutrition
- Major nutrient identification
- Energy sources
- Lipids
- Proteins and vegetarian diets
- Carbohydrate and dietary fiber
- 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
Techniques of Baking
- Pie dough
- Piping batters
- Quick breads and muffins
- Cream desserts
- Icings
- Yeast dough
- Choux paste products
- Pastries
- Cake preparation
Calculations – Basic
- Addition, subtraction, multiplication & 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 flavoring agents
- Stock and soup cookery
- Sauce cookery
- Breakfast and short order cookery
- Vegetable with 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
Specialist Chef Introduction
- Overview of the industry
- A day in the life of a Specialist Chef
- What you need to become a successful chef entrepreneur
Creating a Specialist Chef business
- Business plan
- Market research & strategic plan
- Financial planning
- Legal & government considerations
Administration Model
- Business structure
- Accounting options
- Insurance
- Financing
Tools & Equipment
- The client package
- Checklists
- Containers – storage, freezing, reheating
- Tools of the Specialist Chef trade
- First aid
- Chef safety
Strategic Marketing Plan
- Creating an image or brand
- Marketing outline
- Delivering your message
- Marketing tools
- Creating marketing materials
Menu Planning
- How do people eat
- Service variations
- Costing
- Special diets
- Nutritional labeling
- Timing for success
- Purchasing
- Choosing suppliers
- Creating the shopping list
- Ordering
- Tracking mileage
- Client gifts
- Timing for success
Working in the Client’s Home
- Planning your work flow
- Client interview & site inspection
- Setting up your workspace
- Trouble shooting
- Clean up & security
- Evaluation
Marketing an Entrepeneurial Chef Service
- Leading questions
- Using the phone script
- FAQ’s & objections
- Booking the interview
- Questionnaire
Specialist Chef Culinary Techniques
- Cooking methods
- Proteins, starches, produce
- Food quality
- Packaging for freezing/reheating
Other Revenue Sources & Concepts for the Entrepeneurial Chef
- Strategic partnerships
- Networking
- Catering
- Interactive parties
- Private cooking demonstrations/lessons
- Menu planning
Safety & Sanitation
- Note: students must have a valid Safe Food Handlers Card
- In home basics
- Bacteria
- Food handling
- Cleaning
- Dishwashing
- Safety practices
Get Notified
- Learn about new schools and available funding offers.
- Stay informed on loans and grants as they are available.
Provincial Funding
Looking for student aid options offered by your local province? Choose your province of residence below to check out provincial funding options such as grants, loans, scholarships, and bursaries.
*All student funding, whether made available privately or through various government branches, is only approved to those who qualify, by the original source of funding. There are many criteria that each candidate must meet to be approved. Schools can only inform you of what may be available.