烹饪管理大专

烹饪管理文凭是为当今的现代厨师开发的，希望进一步提高他或她的管理和/或企业家技能。该文凭旨在为已参加1级和2级专业厨师计划的学生或获得Red Seal Journeyman Chef认证的任何人提供为期一年的补习。掌握管理技巧
Chefs, food and beverage managers and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation.<br>This program provides both the fundamental culinary and management skills for students with no previous culinary backgrounds looking to manage, own or operate a food and beverage business in the future.<br>Program Outcomes<br>Upon successful completion of this program, learners will be able to:<br><br>explain terms, concepts, and theories relevant to the Canadian culinary and hospitality industries.<br>demonstrate developing critical and creative thinking skills.<br>apply emerging problem solving skills.<br>communicate effectively and efficiently in various formats to a variety of stakeholders, consistent with industry expectations.<br>outline professional and ethical standards within their field.<br>conduct themselves in a professional and ethical manner in academic and work-related environments.<br>apply basic accounting principles as required.<br>apply the basic principles of organizational behaviour, management theories, and human resource management.<br>competently use standard industry technology in communication and record keeping/data collection.<br>explain the function of all standard kitchen equipment.<br>demonstrate a working knowledge of restaurant operations and their value to the economy.<br>demonstrate proficiency in menu development.<br>apply industry specific government health, safety, and environmental standards and regulations.<br>AND<br><br>Professional Cook Training Level 1<br><br>Upon successful completion of this program, learners will be able to:<br><br>describe essential elements of trade knowledge.<br>describe all relevant industry safety standards, practices, and procedures.<br>describe all relevant industry sanitary standards.<br>demonstrate a variety of basic production procedures.<br>describe ordering and inventory practices.<br>describe general concepts surrounding ingredients and nutrition.<br>prepare stocks, soups, sauces, and thickening and binding agents.<br>prepare and process vegetables and fruit in a variety of ways.<br>prepare and process a variety of starches.<br>cut, process, and cook meat, poultry, and seafood.<br>prepare a variety of garde manger items.<br>prepare a variety of eggs dishes and breakfast items.<br>describe the principles of baking.<br>prepare a variety of baked goods and desserts.<br>prepare and serve coffee, tea, and non-alcoholic beverages.<br>Professional Cook Training Level 2<br><br>Upon successful completion of this program, learners will be able to:<br><br>describe essential elements of trade knowledge.<br>describe ordering and inventory practices.<br>describe general concepts surrounding ingredients and nutrition.<br>describe relevant human resource concepts.<br>describe and perform cost management functions.<br>describe front of house operations.<br>prepare soups and sauces.<br>prepare and process vegetables and fruit in a variety of ways.<br>prepare and process a variety of starches.<br>cut, process, and cook meat, poultry, and seafood.<br>prepare a variety of garde manger items.<br>prepare a variety of baked goods and desserts.