Sanitation, Safety and Equipment

• Interpretation of terms
• Personal hygiene
• Food contamination
• Safe cook handling
• Construction standards
• Maintenance standards
• Sanitation codes
• The Health Protection and Promotion Act
• Food poison prevention
• Dishwashing

Basic Nutrition

• Major nutrient identification
• Energy sources
• Lipids
• Proteins and vegetarian diets
• Carbohydrate and dietary fibre
• Vitamins, processing and additives
• Mineral elements
• Water – Sources, value & quality
• Developing food patterns

Communications – Basic

• Basic business communications
• Accident reports
• Resume preparation
• Cover letters
• Application forms

Calculations - Basic

• Addition, subtraction, multiplication and 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

Personal Chef Introduction

• Overview of the industry
• A day in the life of a PC
• What you need to become a successful PC

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

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 labeling
• Timing for success

Other Revenue Sources & Concepts for the PC

• Strategic Partnerships
• Networking
• Catering
• Interactive parties
• Private cooking demonstrations/lessons
• Menu planning

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 and rice cookery

Bake Theory

• Flour production and applications
• Types of shortening
• Sugar commodities
• Eggs in baking
• Dairy products
• Use of salts
• Leavening agents
• Chocolate and flavourings

Culinary Techniques – Basic

• Kitchen tools – Identification, storage and handling
• Uniform standards
• Proper food storage and packaging
• Fire procedures
• Stock cookery
• Thickening agents
• Soup cookery
• Sauce cookery
• Egg and breakfast cookery
• Short order cookery
• Vegetable, pasta and rice cookery
• Fish and shellfish cookery
• Meat entrees
• Salads

Techniques of Baking

• Pie dough
• Piping batters
• Quick breads and muffins
• Cream desserts
• Icings
• Yeast dough
• Choux paste products
• Pastries
• Cake preparation

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

Purchasing

• Choosing suppliers
• Creating the shopping list
• Ordering
• Tracking mileage
• Client gifts

Working in the Client’s Home

• Planning your work flow
• Client Interview & Site Inspection
• Setting up your work space
• Trouble shooting
• Clean 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