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CHEF DE CUISINE
Chef de Cuisine
This chef diploma program is an intensive, 600-hour course providing 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 New Castle College, Career Action Plan Services, (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.
SANITATION, SAFETY AND EQUIPMENT
NEWCASTLE COLLEGE OF BUSINESS & TECHNOLOGY
- Interpretation of term
- 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 Flavoring
CALCULATIONS-BASIC
- Addition, subtraction, multiplication & division
- Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius conversions
COMMUNICATIONS-BASIC
- Basic Business Communications
- Accident Reports
- Resume preparation
- Cover Letters
- Application Forms
NUTRITION-BASIC
- Major nutrient identification
- Lipids
- Proteins and Vegetarian Diets
- Carbohydrate and Dietary Fibre
- Vitamins, Processing & Additives
- Mineral Elements
- Water – Sources, value & quality
- Developing Food Patterns
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
COMMUNICATIONS-BASIC
- Pie dough
- Piping batters
- Quick breads and muffins
- Cream desserts
- Icings
- Yeast dough
- Choux paste products
- Pastries
- Cake preparation
NUTRITION-BASIC
- 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
CULINARY TECHNIQUES - BASIC & ADVANCED
- 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
CUISINE – A LA CARTE
- Introduction
- Appetizers, Soups and Salads
- Vegetables, Potatoes, Pastas and Rice
- Desserts
- Equipment Identification, Use and Maintenance
CALCULATIONS-ADVANCED
- Business Calculations
- Cost / Sales Calculations
- Break-even Analysis
- Inventory Calculations
- Yield Calculations
COMMUNICATIONS-ADVANCED
- Formal Reports
- Business Correspondence
- Resume Development and Career Planning
- Presentation Skills
- Application Forms
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
FOOD, BEVERAGE AND LABOUR COST CONTROLS
NEWCASTLE COLLEGE OF BUSINESS & TECHNOLOGY
- 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
Are You Looking For
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NewCastle College of Business & Technology offering a range of diplomas & programs in Diploma of Business Management, Post Graduate Diploma In Project Management and Hospitality Operations Management.
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Unit # 5 , 7560 Airport Road, Mississauga, Ontario L4T 4H4
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Unit # 12 – 20 Roy Road, Brantford ON N3R7K2
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