Culinary Hospitality/Operations Management
Culinary & Hospitality Operations Management Diploma
1000 Hours
In addition to full-time day classes, Liaison College Durham offers part-time evening and weekend classes with frequent start dates. Prior to graduation students receive job search information and assistance in finding fulfilling employment through Liaison College’s exclusive Career Action Plan Services (CAPS).
Program Highlights
Sanitation, Safety and Equipment
- Interpretation of Terms
- 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 Flavorings
Basic Nutrition
- Major nutrient identification
- Energy sources
- Lipids
- Proteins and Vegetarian Diets
- Carbohydrate and Dietary Fibre
- Vitamins, Processing & Additives
- Mineral Elements
- Water – Sources, value & quality
- Developing Food Patterns
Culinary Techniques – Basic
- 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
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
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
Food Theory – Basic
- Major cooking methods
- Vegetable cuts and Flavoring Agents
- Stock and Soup Cookery
- Sauce Cookery
- Breakfast and Short Order Cookery
- Vegetable and Pasta & Rice Cookery
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
- Partnerships
- Labour Relations
- Labour Cost Controls
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
Calculations – Advanced
- Business calculations
- Cost / sales calculations
- Break-even analysis
- Inventory calculations
- Yield calculations
Communication – Advanced
- Formal reports
- Business correspondence
- Resume development and career planning
- Presentation skills Calculations – Advanced
Food Theory – Advanced
- Deep frying and fish cookery
- Meat and 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
Restaurant Types
- Family or Commercial
- Coffee Shop
- Cafeteria
- Gourmet
- Ethnic
- Fast Food
- Delicatessen
- Buffet
- Institution
- Coffee Bar
Fundamentals and History
- History of the Food Service
- Today’s food Service Industry
- Introduction to Financial
- Management
- Challenges in the Food Service Industry
- Advantages and disadvantages to starting a food service outlet
- Food service terminology
- Basic mathematic calculations: percentages, averages
- Basic bookkeeping principles
Business Organization
- Proprietorship
- Partnerships
- Limited Company
- Corporations
- Chains and Franchises
- Professional help: banker, accountant, lawyer, consultants, government, Services
Menu Planning
- General menu requirements
- Menu presentation
- Effect of menu on decision making
- Menu design
- Menu merchandising
- Menu analysis
Premises and Equipment
- Leasing: agreements, clauses, bare leases, net and gross, offer and acceptance, conditions, renewal options, buy-out options, interest
- Fixtures and equipment
- Rentals: fixed rental, variable rental, percentage of sales, percentage of profit
- Sale / Leaseback
- Rental Agents
- Architect and Contractors: leasehold ,improvements, blueprints, preliminary, work, landlord negotiations
Food Service Feasibility
- Importance of site: general suitability, site specialists
- Visibility, Suitability, Accessibility
- Location Factors
- Downtown versus Shopping Centre
- By-laws and similar considerations: zoning, utilities, highways, property appraisal
- Feasibility Study
Market Analysis
- Market Research
- Demographics
- Customer Profiles
- Compiling data
Financial Planning & Controls
- Financial statements
- Balance sheets: assets, liabilities, equity
- Income statements
- Retained earnings
- Forecasting, budgeting and analysis
- Financing: equity financing, debt financing, interest, balloon payments, variable rate, lender competition, security, personal guarantees, guarantee release
- Cash receipts and disbursements, bank reconciliation’s
Equipment, Furnishings and Sanitation
- Cost of equipment
- Equipment based on needs: menu, storage areas, hours of operation, level of service, budget
- Kitchen design
- Equipment requirements: kitchen equipment, bar area, dining area, sales control equipment
- Professional assistance
- Sanitation controls, procedures and the Health Department