Professional Training
Programs
Cook Basic - Level I- Cook Advanced - Level II
- Chef De Cuisine
- Culinary Management
- Specialist Chef
- Hospitality Administration
- Personal Chef Diploma
Why Choose Us?
Become a Professional Chef in Less Than A YEAR!!!- Ontario's Largest Trainer of Chefs and Cooks - Over 90% Placement Rate
- Second Career Funding and Flexible Payment Plans
- Hands-on Training, Small classes, Commercial-Grade Equipment
Hospitality Administration Diploma
This program is for students interested in stepping out of the kitchen and into the front of the house.
You will learn the necessary skills required to run and manage a full-service restaurant.
Program Overview
Fundamentals and History
- History of the food service
- Today's food service Industry
- Introduction to financial management
- Challenges in the food service Industry
- Advantages and disadvantages to starting a food service outlet
- Food service terminology
- Basic mathematic calculations: percentages, averages
- Basic bookkeeping principles
Restaurant Types
- Family or commercial
- Coffee shop
- Cafeteria
- Gourmet
- Ethnic
- Fast food
- Delicatessen
- Buffet
- Institution
- Coffee car
Menu Planning
- General menu requirements
- Menu presentation
- Effect of menu on decision making
- Menu design
- Menu merchandising
- Menu analysis
Business Organization
- Proprietorship
- Partnerships
- Limited company
- Corporations
- Chains and franchises
- Professional help: banker, accountant, lawyer, consultants, government services
Food Service Feasibility
- Importance of site: general suitability, site specialists
- Visibility, suitability, accessibility
- Location factors
- Downtown versus shopping centre
- By-laws and similar considerations: zoning, utilities, highways, property appraisal
- Feasibility study
Premises and Equipment
- Leasing: agreements, clauses, bare leases, net and gross, offer and acceptance, conditions, renewal options, buy-out options, interest
- Fixtures and equipment
- Rentals: fixed rental, variable rental, percentage of sales, percentage of profit
- Sale / leaseback
- Rental agents
- Architect and contractors: leasehold improvements, blueprints, preliminary work, landlord negotiations
- Insurance: building and contents, liability, crime insurance, business interruption
Equipment, Furnishings and Sanitation
- Cost of equipment
- Equipment based on needs: menu, storage areas, hours of operation, level of service, budget
- Kitchen design
- Equipment requirements: kitchen equipment, bar area, dining area, sales control equipment
- Professional assistance
- Sanitation controls, procedures and the Health Department
Market Analysis
- Market research
- Demographics
- Customer profiles
- Compiling data
Financial Planning Controls
- Financial statements
- Balance sheets: assets, liabilities, equity
- Income statements
- Retained earnings
- Forecasting, budgeting and analysis
- Financing: equity financing, debt financing, interest, balloon payments, variable rate, lender competition, security, personal guarantees, guarantee release
- Cash receipts and disbursements, bank reconciliation’s
Purchasing
- Purchasing cycle
- Suppliers
- Receiving and storage
- Inventory: perpetual inventory, requisitions, quantity control, turnover
Human Resources
- Job descriptions
- Employee selection, applications, interview techniques, probation, employment standards
- Employee training
- Employee evaluation, pay raises, promotions, discipline, termination
- Employee records
- Scheduling and payroll
- Worker’s Compensation
Marketing and Advertising
- Trading area analysis: attractions analysis, business environment analysis
- Competitor analysis: sources of information
- Product analysis: physical limitations, location, parking
- Opportunity analysis: internal opportunities, external opportunities
- Marketing plan: strategies, measuring results
- Planning and budgeting
- Sales promotion
- Restaurant critics