Ontario’s Largest Trainer of

Chefs & Cooks

Become a Professional Chef in Less

Than a Year

Over 90%

Employment Rate

Personal Chef Diploma

80 Hours - 5 weeks Full-time

Ever wanted to run your own culinary show? The Personal Chef Diploma Program hones your culinary talents, and prepares you for the technical side of running your own business.

Do I need a Diploma to be a Personal Chef? From the client's perspective, choosing a personal chef is like choosing a lawyer, accountant or other professional. One looks for a combination of experience and credentials. Completing this course states your commitment to being a professional personal chef and to providing a valuable service to your clients.

This course puts you head and shoulders above other personal chefs, because you learn business management skills, how to market yourself, how to use the internet effectively, and how to avoid the pit-falls other business owners make.

Program Highlights

Introduction

  • Overview of the industry
  • A day in the life of a Specialist Chef
  • What you need to become a successful chef entrepreneur

Creating a 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 materials

Tools & Equipment

  • The client package
  • Checklists
  • Containers - storage, freezing, reheating
  • Tools of
  • First aid
  • Chef safety the Specialist Chef trade

Menu Planning

  • How do people eat
  • Service variations
  • Costing
  • Special diets
  • Nutritional labeling
  • Timing for success Purchasing
  • Choosing suppliers
  • Creating the shopping list
  • Ordering
  • Tracking mileage
  • Client gifts
  • Timing for success

Working in the Client's Home

  • Planning your work flow
  • Client interview & site inspection
  • Setting up your workspace
  • Trouble shooting
  • Clean up & security
  • Evaluation

Marketing an Entrepreneurial Chef 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

Personal Chef Culinary Techniques

  • Cooking methods
  • Proteins, starches, produce
  • Food quality
  • Packaging for freezing/reheating

Other Revenue Sources & Concepts for the Entrepeneurial Chef

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

Information Request

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