Liaison College Services
Culinary & Hospitality Operations Management
Our Culinary and Hospitality Operations Management (CHOM) combines the Cook Basic Level 1 (Culinary Arts Level 1) and Cook Advanced Level 2 (Culinary Arts Level 2) programs with an additional 600 hours of training in Front Of House (FOH), event planning, and post-Covid industry specific Experience. This program consists of 1000 hours of training and will prepare you for a wide range of careers in the hospitality and culinary industry.
Next Start date: April 18, 2022- 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
- Flour Production & Applications
- Types of Shortening
- Sugar Commodities
- Eggs in Baking
- Dairy Products
- Use of Salts
- Leavening Agents
- Chocolate and Flavourings
- 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
- 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
- Basic Business Communications
- Accident Reports
- Resume Preparation
- Cover Letters
- Application Forms
- Addition, Subtraction, Multiplication & Division
- Common Fractions
- Decimal Fractions
- Percentages
- Standards of Measurement
- Fahrenheit to Celsius Conversions
- Pie Dough
- Piping Batters
- Quick Breads and Muffins
- Cream Desserts
- Icings
- Yeast Dough
- Choux Paste Products
- Pastries
- Cake Preparation
- 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
- Major Cooking Methods
- Vegetable Cuts and Flavouring Agents
- Stock and Soup Cookery
- Sauce Cookery
- Breakfast and Short Order Cookery
- Vegetable and Pasta & Rice Cookery
- 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
- 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
- Formal Reports
- Business Correspondence
- Resume Development and Career Planning
- Presentation Skills
- Business Calculations
- Cost / Sales Calculations
- Break-Even Analysis
- Inventory Calculations
- Yield Calculations
- Deep Frying and Fish Cookery
- Meat & Poultry Cookery
- Wines, Spirits and Beers in Cooking
- Garnishes & Derivative Sauces
- Buffet Preparation
- Convenience and Microwave–Ready Foods
- A la carte Cold and Hot Desserts
- Pies, Tarts, and Flans
- Choux Paste Products
- Yeast Products
- Puff Pastry
- Cheese Cakes, Special Occasion Cakes
- 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
- Introduction
- Appetizers, Soups and Salads
- Vegetables, Potatoes, Pastas and Rice
- Desserts
- Equipment Identification, Use and Maintenance
- 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
- Family or Commercial
- Coffee Shop
- Cafeteria
- Gourmet
- Ethnic
- Fast Food
- Delicatessen
- Buffet
- Institution
- Coffee Bar
- General Menu Requirements
- Menu Presentation
- Effect of Menu on Decision Making
- Menu Design
- Menu Merchandising
- Menu Analysis
- Proprietorship
- Partnerships
- Limited Company
- Corporations
- Chains and Franchises
- Professional Help: bankers, accountants, lawyers, consultants, government services
- 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
- 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
- Insurance: building and contents, liability, crime Insurance, business interruption
- 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
- Market Research
- Demographics
- Customer Profiles
- Compiling Data
- 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
- Purchasing Cycle
- Suppliers
- Receiving and Storage
- Inventory: perpetual inventory, requisitions, quantity control, turnover
- Job Descriptions
- Employee Selection, Applications, Interview Techniques, Probation, Employment Standards
- Employee Training
- Employee Evaluation, Pay Raises, Promotions, Discipline, Termination
- Employee Records
- Scheduling and Payroll
- Worker’s Compensation
- Trading Area Analysis: attractions analysis, business environment analysis
- Competitor Analysis: sources of information
- Product Analysis: physical limitations, location, parking
- Opportunity Analysis: internal opportunities, external opportunities
- Marketing Plan: strategies, measuring results
- Planning and Budgeting
- Sales Promotion
- Restaurant Critics
Restaurants & Organizations That Our Alumni Work In
Liaison College was founded on a simple idea: that great cooking and culinary arts education must be complete, practical, and rewarding, and give its graduates the best possible foundation for a career in the foodservice industry.
Liaison College Success Stories
Meet some people who have made their dreams come true at Liaison College Hamilton
Meet Our Chef Instructor
Chef Giovanni Scarchilli
Business owner, entrepreneur, instructor and community leader are just some of the titles that describe Chef Giovanni.
His path of professional cooking began 40 years ago when he became an owner of Vesuvio Ristorante in Brampton. Over that time, he has taught numerous courses in Italian cooking for a variety of reputable schools, private industry and has been featured on TV cooking programs. As President of the Italian Chef Association of Canada he has worked to promote authentic Italian cooking.
Chef Giovanni’s classes integrate his love of teaching and great food, creating an engaging mix of techniques, aromas and flavours. Chef Giovanni is most content sharing his knowledge and education to ensure that his students have a strong foundation in the culinary arts.
Active Liaison College Hamilton AlumniOur alumni are employed coast to coast in top food service establishments.
Industry's Top
Job Placement Rate
Our programs train students to
equip job-ready skills that employers look for.
Facility With Modern Commercial Equipment
Liaison College is the
largest trainer of chefs and cooks in Ontario.
Culinary Education
Experience
At Liaison College we have been
turning dreams into reality for 24 years.
Our Commitment To You
We Strive For Culinary Excellence
By reaching your goals we active ours. As the regional centre for culinary training
excellence, we are committed to the success of every student.
We work closely with employers to ensure our students have the best opportunities available. Once graduated from
Liaison College Hamilton you can have peace of mind knowing that at any time in your culinary journey you may return
to find support and new opportunities waiting for you.
01
Free Tour & Information Session
Contact us to arrange a free tour and information session. Complete the contact form for the fastest response or call 905 308 9333. Our friendly admissions rep will be happy to answer all your question.
02
Application & Financial Assistance
Our application process is simple. After your information session is complete. Liaison College will assist in determining programs that you qualify for, find start dates, and aid in arranging financial assistance once accepted.
03
Learning Begins With A Passion!
We accommodate all learning disabilities and work with IEP so everyone with a passion for cooking has equal opportunities. If additional information is required regarding your individual needs please contact us.
Special
How To Get In As An International Student?
International students are welcome from all corners of the globe. Once your international student application is submitted and reviewed, you will receive further instructions in obtaining your letter of acceptance.
Why Liaison College Hamilton
Liaison College is uncompromising dedicated to helping people improve their lives through high-quality education and training programs for careers in the field of culinary arts.
Flexible
Schedules
95% Job
Placement Rate
Prime
Location
Concentrated Education
Student Testimonials
Meet some people who have made their dreams come true at Liaison College Hamilton
Casey H.
A Satisfied Student of Our Culinary Training Program
Elie F.
A Satisfied Student of Our Culinary Training Program
Melissa S.
A Satisfied Student of Our Culinary Training Program
Jason M.
A Satisfied Student of Our Culinary Training Program
Anne B.
A Satisfied Student of Our Culinary Training Program
Robert W.
A Satisfied Student of Our Culinary Training Program
Book a Campus Tour
Get started on the path to your dream career in the culinary world! You are welcome to visit our 6,000 sq. foot facility, and speak with our on-site counsellor. For more information give us a call at (905) 308-9333, or drop by and see what's cooking.
Instructor
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Programs
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