Home Page
Vaughan campus

Diploma Programs
Professional training

In the Kitchen
Recreational cooking

Team Building
Corporate events

Apply Now!
Get more information

About Us
About the college

Staff Bios
Meet our chefs

Photo Gallery
See us at work

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

Communication - Advanced

• Formal Reports
• Business Correspondence
• Resume Development and Career Planning
• Presentation Skills

Calculations - Advanced

• Business Calculations
• Cost / Sales Calculations
• Break-even Analysis
• Inventory Calculations
• Yield Calculations

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

Pastry, Desserts and Related Theory

• A la carte Cold and Hot Desserts
• Pies, Tarts, and Flans
• Choux Paste Products
• Yeast Products
• Puff Pastry
• Cheese Cakes, Special Occasion Cakes

Culinary Techniques - Advanced

• Fish and Shellfish
• Canapés, Pate and Hors D’Oeuvres
• Cold Buffet and Soups
• Desserts
• Poultry and Game
• Lamb, Pork, Veal and Beef Cookery
• Pasta and Rice Cookery
• Soufflés
• Dining Room – Mise-en-Place

Cuisine – A La Carte

• Introduction
• Appetizers, Soups and Salads
• Vegetables, Potatoes, Pastas and Rice
• Desserts
• Equipment Identification, Use and Maintenance