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CHEF-SPECIALIST

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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.

NEWCASTLE COLLEGE OF BUSINESS & TECHNOLOGY

SANITATION, SAFETY AND EQUIPMENT

  1. Interpretation of term
  2. Personal hygiene
  3. Food contamination
  4. Safe food handling
  5. Construction standards
  6. Maintenance standards
  7. Sanitation codes
  8. The Health Protection and Promotion Act
  9. Food poison prevention
  10. Dishwashing
NEWCASTLE COLLEGE OF BUSINESS & TECHNOLOGY

BAKE THEORY

  1. Flour Production & Applications
  2. Types of Shortening
  3. Sugar Commodities
  4. Eggs in Baking
  5. Dairy Products
  6. Use of Salts
  7. Leavening Agents
  8. Chocolate and Flavoring

CALCULATIONS-BASIC

  1. Addition, subtraction, multiplication & division
  2. Common Fractions
  3. Decimal Fractions
  4. Percentages
  5. Standards of Measurement
  6. Fahrenheit to Celsius conversions

COMMUNICATIONS-BASIC

  1. Basic Business Communications
  2. Accident Reports
  3. Resume preparation
  4. Cover Letters
  5. Application Forms

NUTRITION-BASIC

  1. Major nutrient identification
  2. Lipids
  3. Proteins and Vegetarian Diets
  4. Carbohydrate and Dietary Fibre
  5. Vitamins, Processing & Additives
  6. Mineral Elements
  7. Water – Sources, value & quality
  8. Developing Food Patterns

QUANTITY FOOD PREPARATION

  1. Rules of personal hygiene and sanitation
  2. Safety regulations
  3. Large kitchen equipment identification
  4. Stock, soup and sauce cookery
  5. Poultry, lamb, pork, beef, fish cookery
  6. Potato and vegetable cookery
  7. Salad preparation
  8. Dessert preparation

TECHNIQUES OF BAKING

  1. Pie dough
  2. Piping batters
  3. Quick breads and muffins
  4. Cream desserts
  5. Icings
  6. Yeast dough
  7. Choux paste products
  8. Pastries
  9. Cake preparation

KITCHEN MANAGEMENT

  1. Hospitality /Tourism Perspectives and Organizations
  2. Orientation, Training and Career Planning
  3. Menu Planning and Basic Marketing
  4. Table Service
  5. Basic Kitchen Calculations
  6. Basic Purchasing
  7. Kitchen Organization, Maintenance and Security
NEWCASTLE COLLEGE OF BUSINESS & TECHNOLOGY

CULINARY TECHNIQUES - BASIC & ADVANCED

  1. Kitchen Tools – Identification, Storage & Handling
  2. Uniform Standards
  3. Proper Food Storage and Packaging
  4. Fire Procedures
  5. Stock Cookery
  6. Thickening Agents
  7. Soup Cookery
  8. Sauce Cookery
  9. Egg & Breakfast Cookery
  10. Short Order Cookery
  11. Vegetable, Pasta & Rice Cookery
  12. Fish & Shellfish Cookery
  13. Meat Entrees
  14. Salads
NEWCASTLE COLLEGE OF BUSINESS & TECHNOLOGY

CUISINE – A LA CARTE

  1. Introduction
  2. Appetizers, Soups and Salads
  3. Vegetables, Potatoes, Pastas and Rice
  4. Desserts
  5. Equipment Identification, Use and Maintenance

CALCULATIONS-ADVANCED

  1. Business Calculations
  2. Cost / Sales Calculations
  3. Break-even Analysis
  4. Inventory Calculations
  5. Yield Calculations

COMMUNICATIONS-ADVANCED

  1. Formal Reports
  2. Business Correspondence
  3. Resume Development and Career Planning
  4. Presentation Skills
  5. Application Forms

FOOD THEORY - ADVANCED

  1. Deep Frying and Fish Cookery
  2. Meat & Poultry Cookery
  3. Wines, Spirits and Beers in Cooking
  4. Garnishes & Derivative Sauces
  5. Buffet Preparation
  6. Convenience and Microwave-ready Foods
NEWCASTLE COLLEGE OF BUSINESS & TECHNOLOGY

FOOD, BEVERAGE AND LABOUR COST CONTROLS

  1. Objectives and Applications of a Food and Beverage
  2. Control System
  3. Food & Beverage Cost controls
  4. Management Principles
  5. Employment & Labour Laws
  6. Employment Recruitment, Selection and Training
  7. Performance Assessment and Productivity Standards
  8. Labour Relations
  9. Labour Cost Controls

HUMAN RESOURCES AND SERVICE INDUSTRY

  1. Job Descriptions
  2. Employee selection, applications, interview techniques, probation, employment standards
  3. Employee Training
  4. Employee evaluation, pay raises, promotions, discipline, termination
  5. Employee records
  6. Scheduling and Payroll
  7. Worker’s Compensation

PURCHASING FOOD/SERVICE

  1. Purchasing cycle
  2. Suppliers
  3. Receiving and storage
  4. Inventory: perpetual inventory, requisitions, quantity control, turnover
  5. By-laws and similar considerations: zoning, utilities, highways, property appraisal
  6. Feasibility Study
    7. Purchasing cycle
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