Personal/Private Chef Description
The Personal/Private Chef segment of the service industry is the latest entrepreneurial passageway to creating financial prosperity on personal terms. This niche market specializes in providing the community with palate and dietary specific wholesome food within the client’s home. Personal/Private Chefs create and prepare meals from simple to extravagant and package them with cooking directions so that, at their own convenience, even the most remedial of home cooks can present balanced and delicious meals for their family and friends in a fraction of the time.
The Personal/Private Chef Diploma concentrates on developing cooking techniques through three, twelve week lab classes including Basic Skills, Garde Manger and International Cooking. Supporting theory classes include Sanitation, Nutrition, Wine and Spirits, and Hospitality Management. The capstone course focuses on preparing the student to venture into the entrepreneurial hospitality arena through concentrating on all aspects of business start up and operation. Valuable lessons concentrate on preparing business plans, assessing and reaching target markets through creative marketing, establishing business ownership formats and of course menu development and food packaging.
Accreditation & Locations You Can Enroll
The Culinary Arts program at Sullivan University’s National Center for Hospitality Studies is accredited by the American Culinary Federation’s Accrediting Commission.
This program is available at: