Chef-de-cuisine

Chef de Cuisine Diploma

This diploma program is an intensive, 600 hour course that provides hands-on and theoretical training in classic and advanced culinary techniques combined with information on establishing a restaurant business. Students also receive job search information and actual assistance in finding fulfilling employment. Exclusive to LIAISON COLLEGE, Career Action Plan Services, or CAPS, has been developed to provide the maximum in assistance to students and graduates in launching their career in the culinary arts field. Our professional graduate services team guides you in making the right choices and decisions for your career.

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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

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

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

Pastry, Desserts and Related Theory

  • A la carte Cold and Hot Desserts
  • Pies, Tarts, and Flans
  • Choux Paste Products
  • Yeast Products
  • Puff Pastry
  • Cheese Cakes, Special Occasion Cakes

Culinary Techniques – Advanced

  • 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
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