CA 252 - Advanced Personal Chef Business

Description
This course is designed to expose students to real world scenarios typically encountered as they start their own personal chef business. Students develop an Executive Business Summary, conduct client assessments, create detailed marketing plans, assess current competition, and execute cook days or special events for mock clients. Class time is spent on theory and hands-on applications both on and off-campus. CA 252 is the capstone for the Personal Chef Certificate.

Credit Hours: 2
Contact Hours: 2
Prerequisites/Other Requirements: CA 251 (C or Higher)
English Prerequisite(s): None
Math Prerequisite(s): None
Course Corequisite(s): CA 105 and CA 112
Academic Program Prerequisite: None
Consent to Enroll in Course: No Department Consent Required
Dual Enrollment Allowed?: No
Course Fees: $75.00
Number of Times Course can be taken for credit: 1
Programs Where This Course is a Requirement:
Personal Chef Certificate

General Education Requirement:
None
General Education Learner Outcomes (GELO):
NA
Course Learning Outcomes:
1. Review and critique Executive Business Summaries.

2. Identify and evaluate elements of excellent customer service.

3. Develop a detailed study of local personal chef businesses and other competitors.

4. Execute successful client interviews.

5. Develop and finalize short-term and long-term marketing plans.

6. Identify, assess, and develop secondary streams of revenue.

7. Plan and execute Cook Days or Special Events for clients.

8. Finalize an individualized Executive Business Summary.

9. Understand the role of context, audience, and purpose when developing a communication.

10. Consider the context, costs, benefits and consequences of potential solutions to problems or issues.
Course Outline:
I. Introduction of Course Syllabus

A. Course Policies

B. Assignments

C. Executive Summary Review

D. Equipment Safety Checklist

II. Cookday Preparation

A. Client Assessments

B. Client Sales Evaluation and Service Review

C. Finalize Menu Options

D. Food Labels

III. Cookday Preparation

A. Food Requisition

B. Cookday Timeline

C. Competition Study

D. Advanced Marketing Plan

E. Revenue Stream Study

IV. Cookday

A. Perform Cookday

B. Observe Cookday

V. Cookday

A. Perform Cookday

B. Observe Cookday

VI. Cookday Reflection

Approved for Online and Hybrid Delivery?:
No
Instructional Strategies:
Lecture: 15-20%

Facilitated Discussion: 35-50%

Project Based Learning: 30-60%

Mandatory Course Components:
Secchia Institute Departmental Forms

Equipment Safety Checklist

Cookday
Equivalent Courses:
None

Accepted GRCC Advanced Placement (AP) Exam Credit: None
AP Min. Score: NA
Name of Industry Recognize Credentials: None

Course prepares students to seek the following external certification:
No
Course-Specific Placement Test: None
Mandatory Department Assessment Measures:
None

Course Type:
Program Requirement- Offering designed to meet the learning needs of students in a specific GRCC program.
Course Format:
Lecture - 1:1
Total Lecture Hours Per Week: 2
People Soft Course ID Number: 104499
Course CIP Code: 12.9999
Maximum Course Enrollment: 12
General Room Request: None

High School Articulation Agreements exist?: No
If yes, with which high schools?: NA
Non-Credit GRCC Articulation Agreement With What Area: No
Identify the Non Credit Programs this Course is Accepted: NA

School: School of Business & Industry
Department: Culinary Arts (SICE)
Discipline: CA
Faculty Credential Requirements:
Master’s Degree (GRCC general requirement), Professionally qualified through work experience in field (Perkins Act or Other) (list below)
Faculty Credential Requirement Details:
Master of Arts is preferred, including a minimum 4000 hours of related experience. In addition, a professor must have proven success in the personal/private chef field.

Last Revision Date Effective: 2017-05-04 14:17:52
Course Review & Revision Year: 2025-2026