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CERTIFIED CHEF DE CUISINE
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Course Outline
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Menu Planning
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Session 1 (3hrs) |
Menu Planning
Overview
- Terminology
- Relationships to Food Styles
- Styles of Service
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Marketing Strategies
- Targeting to Specific Clients
- Physical Layout
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| Session 2
(3hrs) |
Menu Pricing
- Supply/Demand Relationships
- Calculating Menu Prices
- Analyzing Sales Data
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Cost Controls
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| Session 1
(3hrs) |
- Terminology and Concepts
- The Operating Budget
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| Session 2
(3hrs) |
- Purchasing and Procdures
- Receiving and Storage
- Inventory Control
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| Session 3
(3hrs) |
- Production and Service Controls
- Calculating Food Costs
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| Session 4
(3hrs) |
- Establish Labour Controls
- Cost Control Review/Test
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Nutrition
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| Session 1
(3hrs) |
- Introduction to Nutrition
- Canada's Food Guide Explained
- Impact of Health Trends on Foodservice Industry
- Assessing Nutritional Values
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| Session 2
(3hrs) |
- Planning the Nutritional Menu
- Therapeutic/Modified Diets
- Healthy Cooking Techniques
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| Session 3
(3hrs) |
- Nutritional Menu Building
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Human Resource Management
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Session 1
(3hrs)
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- The Art of Communications
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| Session 2 (3hrs) |
- Human and
Employee Rights in B.C.
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| Session 3 (3hrs) |
- Job Description
- Recruitment Strategies
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| Session 4 (3hrs) |
- Reading Resumes
- Proper Interview Techniques
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| Session 5 (3hrs) |
- Employee
Orientation
- Training/Development Strategies
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| Session 6 (3hrs) |
- Performance
Reviews
- Employee Termination
- Conflict Resolution
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Culinary Knowledge
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Review Red Seal Examination
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| Session 1
(3hrs) |
- Cold Kitchen
- Vegetable and Starch
- Stocks, Soup, Sauce
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Demonstration Classes
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Modern
Plate Presentation
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- One 3hr session
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Healthy
Cooking Techniques
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- One 3hr session
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Practical Classes
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Skills
Package Dry Run
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- One 6hr session
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Testing
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Theory
Test
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- One 4hr session
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Practical Skills Test
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- One 10hr session
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Package and Black
Box
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| Contact
us for program start dates |
