Sous Chef Compass → Financial Analysis and Budgeting - Pro Chef Techniques

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Sous Chef Compass

Curriculum

24 Sections
96 Lessons
12 Weeks

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Week 1; Day 1: Product Identification and applicable techniques
4
- 1.1
  Introduction to Culinary Product Identification
- 1.2
  Understanding Ingredients
- 1.3
  Seasonal and Local Sourcing
- 1.4
  Specialty Ingredients and Global Flavors
Week 1; Day 2: Cooking Methods and applicable Techniques
4
- 2.1
  Introduction to Cooking Methods
- 2.2
  Dry Heat Cooking Techniques
- 2.3
  Moist Heat Cooking Techniques
- 2.4
  Combination Cooking Techniques
Week 2; Day 3: Identification of commercial Equipments
4
- 3.1
  Introduction to Commercial Equipment
- 3.2
  Essential Kitchen Equipment
- 3.3
  Food Preparation Equipment
- 3.4
  Specialized Kitchen Equipment
Week 2; Day 4: Appropriate and safety use of equipment
4
- 4.1
  Introduction to Equipment Safety
- 4.2
  Equipment Familiarization
- 4.3
  Specific Equipment Safety
- 4.4
  Training and Risk Mitigation
Week 3; Day 5: Identification of proteins Fabrication
4
- 5.1
  Introduction to Protein Fabrication
- 5.2
  Protein Extraction and Isolation
- 5.3
  Protein Modification and Functionalization
- 5.4
  Protein Characterization and Analysis
Week 3; Day 6: Neat Plating Presentation
4
- 6.1
  The Art of Plating Presentation
- 6.2
  Plating Techniques and Tools
- 6.3
  Plating Styles and Themes
- 6.4
  Practical Application and Feedback
Week 4; Day 7: Recipe and Menu Implementation
4
- 7.1
  Menu Planning and Development
- 7.2
  Recipe Standardization and Testing
- 7.3
  Kitchen Operations and Workflow
- 7.4
  Menu Rollout and Evaluation
Week 4; Day 8: Menu development and costing
4
- 8.1
  Introduction to Menu Development
- 8.2
  Menu Item Development
- 8.3
  Costing and Pricing Strategies
- 8.4
  Menu Management and Optimization
Week 5; Day 9: Safety and Sanitation
4
- 9.1
  Introduction to Food Safety and Sanitation
- 9.2
  Foodborne Pathogens and Hazards
- 9.3
  Food Handling and Storage
- 9.4
  Regulatory Compliance and Inspections
Week 5; Day 10: Safety Food and Product Handling (FIFO)
4
- 10.1
  Introduction to FIFO and Food Safety
- 10.2
  Implementing FIFO in Food Service
- 10.3
  Food Safety and Regulatory Compliance
- 10.4
  Advanced FIFO Strategies and Best Practices
Week 6; Day 11: Local and Federal Laws and Regulations Governing Food Service Sector
4
- 11.1
  Introduction to Food Service Regulations
- 11.2
  Local Food Service Regulations
- 11.3
  Federal Food Service Regulations
- 11.4
  Compliance and Best Practices
Week 6; Day 12: HACCP Compliance
4
- 12.1
  Introduction to HACCP and Food Safety
- 12.2
  HACCP Plan Development
- 12.3
  HACCP Implementation and Verification
- 12.4
  Regulatory Compliance and Auditing
Week 7; Day 13: Baking Methods and Techniques
4
- 13.1
  Introduction to Baking
- 13.2
  Basic Baking Techniques
- 13.3
  Baking Methods and Styles
- 13.4
  Advanced Baking Concepts
Week 7; Day 14: Formulas, Weights and Measurements
4
- 14.1
  Introduction to Culinary Measurements
- 14.2
  Measuring Tools and Techniques
- 14.3
  Recipe Formulas and Conversions
- 14.4
  Advanced Measurement Techniques
Week 8; Day 15: Nutrition Guidelines
4
- 15.1
  Introduction to Nutrition and Dietary Guidelines
- 15.2
  Key Nutrients and Dietary Components
- 15.3
  Dietary Patterns and Healthy Eating
- 15.4
  Applying Nutrition Guidelines in Practice
Week 8; Day 16: Allergies Awareness
4
- 16.1
  Introduction to Food Allergies
- 16.2
  Recognizing Allergic Reactions
- 16.3
  Allergen Management and Prevention
- 16.4
  Allergy Awareness and Advocacy
Week 9; Day 17: Dietary Considerations and Guidelines
4
- 17.1
  Introduction to Dietary Considerations
- 17.2
  Dietary Guidelines and Recommendations
- 17.3
  Dietary Considerations for Health Conditions
- 17.4
  Special Dietary Considerations
Week 9; Day 18: Finance Food and Labor Cost
4
- 18.1
  Introduction to Financial Management in the Food Industry
- 18.2
  Managing Food Costs
- 18.3
  Labor Cost Management
- 18.4
  Financial Analysis and Budgeting
Week 10; Day 19: Purchasing and Receiving
4
- 19.1
  Introduction to Purchasing and Receiving
- 19.2
  Procurement and Supplier Relations
- 19.3
  Receiving and Quality Control
- 19.4
  Cost Control and Financial Considerations
Week 10; Day 20: Culinary Math
4
- 20.1
  Fundamentals of Culinary Math
- 20.2
  Ingredient Cost Analysis
- 20.3
  Yield Percentages and Recipe Conversion
- 20.4
  Cost Control and Budgeting
Week 11; Day 21: Team Management and Supervision
4
- 21.1
  Introduction to Team Management and Leadership
- 21.2
  Building and Leading High-Performing Teams
- 21.3
  Supervisory Skills and Performance Management
- 21.4
  Leadership Challenges and Ethical Considerations
Week 11; Day 22: Personnel Management
4
- 22.1
  Introduction to Personnel Management
- 22.2
  Recruitment and Staffing
- 22.3
  Performance Management and Development
- 22.4
  Personnel Policies, Compliance, and Employee Relations
Week 12; Day 23: Team Development
4
- 23.1
  Introduction to Team Development
- 23.2
  Team Building and Dynamics
- 23.3
  Leadership and Team Management
- 23.4
  Team Performance and Continuous Improvement
Week 12; Day 24: Federal Employment Laws and Labor Regulations
4
- 24.1
  Introduction to Federal Employment Laws
- 24.2
  Wage and Hour Laws
- 24.3
  Anti-Discrimination and Equal Opportunity Laws
- 24.4
  Workplace Safety and Health Regulations

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Labor Cost Management

Introduction to Purchasing and Receiving

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