info@newcastlecollege.ca
CHEF-SPECIALIST
Chef-Specialist
Designed for students desiring to start a food service business or become a personal chef, this program includes the material contained in the Cook Basic diploma program and the Entrepreneurial Skills for Chefs certificate course.
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
Program Overview
- 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
CALCULATIONS-BASIC
- Addition, subtraction, multiplication & division
- Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius conversions
CALCULATIONS-BASIC
- Addition, subtraction, multiplication & division
- Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius conversions
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
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
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
- 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
HUMAN RESOURCES AND SERVICE INDUSTRY
- 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
PURCHASING FOOD/SERVICE
- Purchasing cycle
- Suppliers
- Receiving and storage
- Inventory: perpetual inventory, requisitions, quantity control, turnover
- By-laws and similar considerations: zoning, utilities, highways, property appraisal
- Feasibility Study
Are You Looking For
Admissions Just Call Us!
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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MISSISSAUGA GTA CAMPUS
Unit # 5 , 7560 Airport Road, Mississauga, Ontario L4T 4H4
BRANTFORD CAMPUS
Unit # 12 – 20 Roy Road, Brantford ON N3R7K2
info@newcastlecollege.ca
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- Addition, subtraction, multiplication & division
- Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius conversions